![]() Serve hot in heated bowls.ĭon't worry if it seems like there is too much sauce. Add the chicken and cooked pasta and toss well. Whisk the Parmigiano-Reggiano into the sauce. Lower the heat to keep the sauce just warm. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. ![]() When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Once melted, add mushrooms and garlic cook for 5 minutes, or until mushrooms are tender. In the meantime, add butter to the skillet and set it over medium heat. 7 Ingredients 375g fettuccine 25g unsalted butter 1 eschalot, very finely chopped 3/4 cup Bulla Cooking Cream 1 cup finely grated parmesan (see notes). Remove chicken breasts from the skillet and allow to rest for 5 minutes then, cut into 1/2-inch thick slices. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Melt butter in a medium saucepan over medium-low heat. The thinner the chicken, the faster it will cook. ![]() Add the pasta and cook according to package directions until al dente (tender but still slightly firm).
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