066 - Rosemary Chicken with Fettuccini & Garlic Cream Sauce


066 - Rosemary Chicken with Fettuccini & Garlic Cream Sauce

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Rosemary Chicken with Whole Wheat Fettuccini and Garlic Cream Sauce

1/4 cup vegetable oil
1 pound fresh chicken breast, sliced
2 cups fresh mushrooms, sliced
6 oz sweet marsala wine
3 1/2 cups garlic cream sauce*
3 tbs. rosemary butter**
1cup (or to taste) parmesan cheese, freshly grated
Fettuccini, plain or whole wheat, cooked

Heat oil in sauté pan and sauté chicken. Add mushrooms and sauté briefly. Deglaze with marsala and reduce until wine is almost evaporated and somewhat syrupy. Add garlic cream sauce and rosemary butter and heat through. Add cooked fettuccini and quickly toss. Turn onto warm plate and top with parmesan cheese

Garlic cream sauce:
2 tbs. oil
1 tbs. garlic, fresh chopped
1 tsp. salt
1/2 tsp. pepper
2 tsp. apple cider vinegar, (good quality)
1/4 tsp. Tabasco
1 cup dry white wine, (good quality)
1 cup chicken stock
6 cups heavy cream

Heat oil in small saucepan and sauté garlic briefly, then add salt, pepper, vinegar,
Tabasco, wine, and chicken stock and reduce by ½. Add heavy cream and reduce by 1/2

Rosemary butter
1/4 pound butter
1 tbs. rosemary, fresh, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
Add all ingredients to food processor or mixer and process or mix until all ingredients are well combined.