Chicken Fettuccine Alfredo

Last night I took the fresh pasta that we didn't give away and made some chicken fettuccine alfredo. Unfortunately we had some issues with the sun dried tomato fettuccine. It refused to unravel from the coils we rolled for freezer storage. I think it was because ours were at the bottom of a bag full of noodles, and they simply got packed a little more tightly than we intended. I hope the bags we gave away didn't have the same problems. If they did, I apologize.

Anyhow, fettuccine alfredo isn't exactly the type of thing you post a recipe for (all we did was add sauteed mushrooms, onion and broccoli to the jar of sauce) but it looked to good to just ignore, so instead I'll tell you what I did with the chicken:

  • two fresh/thawed boneless skinless chicken breasts
  • rub with salt & pepper
  • roll in flour (shaking off any excess)
  • dip them in egg wash
  • roll in 1/4 cup bread crumbs
Preheat oven to 350. Then heat 3-4 tbsp olive oil in a skillet until it just barely starts smoking (not burning). Saute (pan fry is probably more accurate) the chicken breasts for 4 minutes per side in the skillet. This will give the chicken a nice crispy breaded crust. When finished, place the chicken breasts in a glass baking dish, cover with tin foil and bake for 20 minutes.

Also, I don't know if I've mentioned this before but if you're wondering why my pictures are often up close and crooked its because that is how I turn things from a simple picture into art. Zoom in real tight, and tilt the camera towards 45 degrees.

Yeah, I'm on to you professional photographers. Your secret is now on the internet for everyone to see.