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1
Salt and Pepper the chicken.
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2
I like to add a little homemade Essence to this, or paprika.
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3
Then dredge your chicken into the crumbs.
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4
Bake the chicken at 350* for about 15 minutes until you lose the pink.
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5
Of course, this will take longer if your chicken are larger.
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6
Cut the chicken diagonally in strips when done.
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7
Keep each piece relatively together as one and hot until you are ready with the sauce.
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8
Place the chicken on top of the pasta.
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9
The following sauce will cover all.
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10
Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
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11
Let the mushrooms reach a nice golden color.
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12
Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
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13
Turn your heat down to warm.
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14
When the sauce slows and stops simmering, add pepper and cheeses.
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15
Stir until the sauce is smooth, but do not boil.
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16
Serve this sauce over your chicken and pasta.
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17
Don't forget your parsley sprig for that added touch.
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18
I like mint sprigs too.
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19
I've even made this with veal cutlets, and the sauce is very good with it.
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20
Very versatile-- can be elegant or just plain.
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21
Serve with a variety of vegies, I like a broccoli asst.
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22
,and a pasta, or potato etc.
