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Ingredientes
- 4 x boneless skinless chicken breast halves
- 1 lrg egg, lightly beaten
- 1/3 c. all-purpose flour, + 2 tbsp
- 2 ounce mozzarella cheese, finely shredded
- 3/4 tsp garlic pwdr
- 1/2 tsp salt
- 1/8 tsp freshly grnd black pepper
- 5 Tbsp. extra virgin olive oil, divided
- 1/4 lb mushrooms, sliced
- 1 can artichoke hearts, quartered
- 2 med tomatoes, cut in 1/8 and seede
- 1 1/2 c. half and half
- 2 Tbsp. sherry
- 1/4 c. grated parmesan cheese
- 6 ounce angel hair pasta minced parsley, for garnish
Direcciones
- Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic poder, salt, and pepper. Lb. chicken flat between two pcs of plastic wrap. Dip chicken in egg and then dredge in flour mix.
- Prepare water for boiling pasta.
- In large skillet, heat 3 Tbsp. extra virgin olive oil. Cook chicken till tender and browned, about 3 min on each side. Remove to platter and keep hot.
- To the drippings in skillet add in remaining extra virgin olive oil. Add in mushrooms, artichoke hearts, and tomato. Cook till mushrooms are tender. Stir in 2 tbsp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half and half and sherry; cook stirring constantly, till mix thickens.
- Cook pasta. Add in Parmesan cheese to sauce and stir till melted. Remove 1 c. of sauce and toss with liquid removed pasta. Put some of the pasta, a piece of chicken and additional sauce on each place. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 637 | |
| Calories from Fat 307 | 48% |
| Total Fat 34.73g | 43% |
| Saturated Fat 12.16g | 49% |
| Trans Fat 0.01g | |
| Cholesterol 126mg | 42% |
| Sodium 561mg | 23% |
| Potassium 647mg | 18% |
| Total Carbs 50.46g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.29g | 3% |
| Protein 29.4g | 47% |
