Marinate chicken in buttermilk a few hours for extra moistness.
For the Sauce:
In a large saucepan over low heat, melt 1 tablespoon of butter; add garlic and cook for 30 seconds. Add the tomatoes and chicken broth along with wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
If desired, place sauce in a blender or food processor to break up any large bits. Return the sauce to the saucepan.
Add the cream and bring to a boil; stirring with a whisk. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Add cornstarch if a thicker sauce is desired. Stir in basil and adjust seasonings to taste.
Separately, melt 1 tablespoon of butter on a nonstick skillet and saut? mushrooms. Add mushrooms to the sauce and keep warm.
For the Chicken:
Slice chicken to about ? inch thick strips.
Mix flour with baking powder, paprika, salt, pepper and dredged chicken in mixture before frying. In a large skillet over medium heat, warm oil and saut? chicken, pressing chicken occasionally with a slotted spatula. Cook until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Transfer the pasta to serving plates, reheating the sauce gently if needed; top with chicken and coat with the cream sauce; serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (39%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 123.4mg||38 %|
|Sodium 536.8mg||19 %|
|Potassium 703.4mg||19 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 47g|
|Protein 34.7g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 572
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