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Parmesan Chicken with Pasta
Chef:  Marlene Neufeld - Buhler, KS          Category:  Main Dishes

3 whole chicken breasts
salt and pepper
6 tablespoons butter
1 cup sliced mushrooms
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
1/2 cup sliced green onion
1/4 cup chopped green peppers
1/4 cup chopped red peppers
3 tablespoons butter
1 1/2 cups pasta
1/4 cup vermouth (extra dry)
2 cups chicken broth

Directions: Bone, skin and thinly slice chicken breasts and flatten with mallet. Season with salt and pepper and coat with flour. Melt butter over low heat and saute chicken on each side until it stiffens (it only takes a couple of minutes on each side). Place chicken in a casserole dish. Saute mushrooms in remaining butter and place over chicken. Add cream and sprinkle with Parmesan cheese. Bake at 350°F for 15 minutes. For Pasta: Saute onions and red and green peppers in butter. Add pasta and stir for a minute. Add vermouth and stir until it is absorbed. Add chicken broth and simmer for about 20 minutes, stirring frequently. Serve with chicken. Serves 4.

Notes: The secret to success is the slow cooking. I added green and red peppers for eye appeal.