Marian Merritt's Creamy Mushroom and Chicken Fettuccine

Marian Pellegrin Merritt writes stories that blend her love of the mountains with her deep Southern roots. Her tagline, Where the Bayous Meets the Mountains, grew from both loves. She is the author of, Deep Freeze Christmas, A Cajun Christmas Miracle, Southern Fried Christmas, and her latest release, The Vigil. She is a member of American Christian Fiction Writers and Women's Fiction Writers Association. This Louisiana native writes from the Northwest Colorado home she shares with her husband and a very spoiled Labradoodle. Connect with her through Website

Marian's Latest Book Release: The Vigil  
Cheryl Broussard made two vows: She'd never fall for an abusive man, and she'd never return to her Louisiana hometown. But she's learned all too well the lesson of never-say-never. Now, back in Bijou Bayou after fleeing from an abusive boyfriend, Cheryl finds work as a Hospice nurse. While reading a dying patient's Korean War love letters, family secrets shatter Cheryl's beliefs about her family and herself and shed light on the reason she fled her hometown. When the Broussard family secrets are revealed, can Cheryl deal with the truth and accept the blessing of a second chance for relationships with her family, old friends, and with the God she never really knew? Buy the book HERE.

Marian's Recipe for Creamy Mushroom and Chicken Fettuccine

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.

1 comment:

  1. Deb, thanks so much for hosting me here and letting me share my recipe! Have a great weekend!