Modernist Recipes DB

Brandy chicken fettucini

Time

2 hours 30 minutes total: 30 minutes attended, 2 hours unattended

Difficulty

very easy 

Yield

1350 g (servings 6 )

Ingredients
Weight
Volume
Procedure
A
Porcini mushrooms, dried
12 g
4 mushrooms
Boiling water
as needed
1
Combine in a bowl, with enough water to cover mushrooms.
2
Set aside for 10 minutes.
3
Drain. Sqeeze dry.
4
Chop.
B
Olive oil
27 g
2 tablespoon
5
Heat in a large fry pan over medium–low heat.
C
Garlic, minced
6 g
2 cloves
6
Add to pan and fry for 30 seconds.
D
Button mushrooms
200 g
1⅞ cup sliced
Prosciutto, chopped
125 g
1½ oz
Porcini mushrooms A
7
Add to pan and fry, stirring often, 5 minutes.
E
Brandy
60 g
60 ml / 2 fl oz
8
Add to pan and flambé.
F
Pouring cream
250 g
1 cup
9
Add to pan and stir to combine.
0
Cook 2 minutes.
G
Peas, frozen
155 g
1 cup
Parsley, flat-leaf, finely chopped
30 g
½ cup
-
Add to pan and cook, stirring occasionally, 4 minutes.
=
Remove from heat.
H
Sous vide chicken breast (60°C / 140°F for 2 hours), thinly sliced
600 g
4 breasts
q
Add to pan and stir gently to combine.
w
Serve immediately over cooked fresh fettucini (pasta dough).

Original: 2013.

Drink pairings

Try it with a glass of calvados

Nutrition
Serving size 225 g; calories 316.2 kcal, kilojoules 1324.1 kJ, protein 34.9 g, carbohydrates 6 g, sugar 1.3 g, fat 13.3 g, saturated fat 4.7 g, unsaturated fat 12.2 g, trans fat 0 g, fiber 2.2 g, cholesterol 96.5 mg,

Type pasta pasta sauce

Author

Yield

g

Servings

Serving size 225 g

Serve

Per
serve
Energy (kcal)316.2
Energy (kJ)1324.1
Protein (g)34.9
Fat (g)13.3
Carbs (g)6
Sugars (g)1.3
Fiber (g)2.2
Sodium (mg)385.7
Cholesterol (mg)96.5

Full details