Chicken Alfredo Milano Recipe
Boneless chicken breast, dipped in seasoned bread crumbs and egg batter, sautéed in extra virgin olive oil, served on a bed of our fettuccini alfredo.
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Ingredients
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Chicken Preparation
Fettuccini Alfredo
Method
Chicken Preparation
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
- 3
Coat the Chicken
Dip each seasoned chicken breast into the egg wash, allowing excess to drip off, then coat with the seasoned bread crumbs.
- 4
Sauté the Chicken
In a large skillet, heat extra virgin olive oil over medium-high heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Fettuccini Alfredo
- 5
Cook the Fettuccini
In a large pot, bring salted water to a boil. Add fettuccini pasta and cook according to package instructions until al dente. Drain and set aside.
- 6
- 7
Combine Ingredients
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue to stir until the sauce is smooth and thickened.
- 8
Mix Fettuccini and Sauce
Add the cooked fettuccini to the Alfredo sauce, tossing to coat the pasta evenly.
- 9
Serve the Dish
Plate the fettuccini Alfredo and top with the sautéed chicken. Garnish with chopped parsley.
