Marian's Latest Book Release: The Vigil HERE.
8 tablespoons butter
6 chicken tenderloins
1 small or ½ medium yellow onion, finely chopped
1 pkg. (8 oz) of Baby Bella Mushrooms, sliced
1/3 cup dry white wine
1 teaspoon fresh thyme
Salt and Pepper to taste
¼ cup flour
2 cups chicken broth
½ cup heavy cream
½ cup whole milk
1 cup Parmesan cheese, fresh is best. Add extra for topping
Fresh parsley or basil for garnish
1 package of your favorite fettuccine noodles. (I like Cappello’s Fresh Gluten-Free)
Bring a large pot of water to boil. In a large frying pan, melt 2 tablespoons of butter. On med-high heat, sauté chicken and until cooked. Remove from pan and set aside. Melt another 2 tablespoons of butter. Add the chopped onion and sauté until soft and golden, about 4-5 minutes. Add mushrooms, wine, and salt and pepper. Cook, stirring often until mushrooms are soft. Transfer mixture to a bowl or small plate. Melt the remaining 4 tablespoons of butter over medium heat. Add flour whisking for approx. 2 minutes. Slowly add the chicken broth stirring constantly until blended. While stirring, add cream and milk. Let simmer for 4-5 minutes. Cut chicken into bite size pieces. Add chicken, mushroom mixture, and parmesan cheese. Stir until blended and thickened. Cover and remove from heat. Cook pasta according to package directions, drain, and then add to sauce. Toss to coat. Serve topped with parmesan and either parsley or basil.