Chicken Fettuccine in Browned Butter Sauce

Submitted by TheDancingCook

"An easy, stove top dish for the busy cook; it's flavorful and rich. Serve this as a busy weeknight dinner or fancy it up for dinner guests and serve with a vegetable, salad, bread and some wine. Please note: you must use butter, no substitutions. This recipe is courtesy of Southern Living magazine."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 ounces fettuccine, cooked and drained
• 1⁄2 cup butter
• 1 clove garlic, minced or crushed
• 2 tablespoons dried parsley
• 2 tablespoons dry white wine
• 1 teaspoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 cup parmesan cheese, freshly grated
• 4 boneless skinless chicken breasts, cut into strips or 4 chicken tenders, about 1 pound
• 1⁄2 cup slivered almonds, toasted

directions

1. Preheat oven to 300 degrees; bake almond slivers on an ungreased cookie sheet for 5-7 minutes or until browned.
2. Meanwhile, in a saucepan, boil water and cook fettuccine according to package directions; drain and keep warm in a covered 2 quart casserole dish.
3. Melt butter in a large skillet over medium to high heat, stirring constantly.
4. Butter will begin to be frothy like and bubble, then brown.
5. Add the chicken, garlic and toasted almonds; cook about 5 minutes or until chicken is done.
6. Stir in the parsley, wine, lemon juice and salt.
7. Add chicken and sauce to noodles, toss to coat.
8. Sprinkle with fresh grated parmesan and serve.

Reviews

[Amy Martin KV]

SO good! I made this with leftover roasted chicken and angel hair because I think those noodles work better with thin sauces. I also put the garlic in at the beginning as soon as I started the butter melting so that it would be nice and soft, and I used fresh parsley. It was just amazing, and we'll have it again for sure!

 

[MommaMavi]

Delicious! One of my favorite go-to meals for company. It's simple, yet elegant and the ingredients seem to please the masses. It's also a great comfort-food without being too heavy.

 

[Falon]

The only thing I might recommend is to make sure you start the water boiling to cook the fettucine soon enough. We found ourselves waiting on pasta to finish cooking. The recipe was wonderful! I can't say enough we will be adding it to our regular rotation.

 

[Michelle S.]

Fantastic! This is a prime example of that "sometimes simple is best". The ingredients are simple and preparation simple...results are beyond belief delicious! I did not use the almonds, but did saute 1 c. of sliced mushrooms with the chicken, and upped the sauce ingredients by half. I served this over garlic-herb fettucine and a fantastic dinner was had by all. Thanks for sharing this gem Tara!