This velvety sauce works best with dry-packed sundried tomatoes, not the ones packed in oil. The sauce can be made a day ahead and reheated.
Excellent, quick, cheap & easy to make. - 28 Mar 2011
Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. I did it all in one skillet-why dirty more than one pan! I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides. Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini. WOW what a dish..Yummy! Fattening but a much deserved treat.-don't pass it up! - 07 Jul 2006 (Review from Allrecipes USA and Canada)
This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers have done and only use one sautee pan. First, I pounded out my chicken breasts to make them all even thickness then I dipped them in seasoned flour (smoked paprika, salt and pepper)and cooked them in a mixture of olive oil and butter until cooked through (about five minutes a side). I removed the chicken and added the garlic and about 1 1/2 cups chicken broth to deglaze the pan. I then added my chopped up sundried tomatoes and let them cook until tender. Then I added 2 cups of cream and about 1 cup of freshly grated parm cheese. I let this cook for about 8 mins and then added my chicken which I had sliced into three pieces each and let the chicken heat back up in the sauce and added the basil. This was soooo good - like a meal at a restaurant! - 07 Aug 2006 (Review from Allrecipes USA and Canada)