FETTUCCINE  mit  HÜHNERFLEISCH  ZWIEBEL  SAUCE

Fettuccine with Chicken Onion Sauce

 2 cloves of garlic
4 chicken breast fillets
1 onion
150 ml of chicken soup
300 ml cream
200 ml milk
6 spring onions
40 g Parmesan cheese (grated)
1 tbsp. parsley (chopped)
oil, salt, pepper

 

 

Peel and chop finely garlic and onion. Cut spring onions diagonally into rings.
Fry chicken on each side 5 minutes, season with salt and pepper and keep warm. Sauté garlic over low heat. Sauté onion and gently glassy. Douse with soup and simmer for 10 minutes. Stir in cream, milk, spring onions and Parmesan. Simmer sauce until it thickens slightly.
Boil Fettuccini in salted water al dente. Cut the meat into strips, place over the noodles and cover with the sauce. Garnish with parsley.

 

     
     
 

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