German Style Chicken Fettucine


12 oz boneless chicken breast ( about 2 )
1 / 2 lb mushroom (Crimini best choice)
1- 2 oz. package of Porcini mushrooms soak in 1 cup water.
1 / 2 cup chopped shallots ( 2-3 large) *
6 cloves garlic chopped
2 Tablespoon butter and 2 tablespoon oil for frying
8 oz. Emmentaler cheese
2 tablespoons chopped fresh dill (1 tablespoon dry)
1 cup milk
1 cup chicken broth
1 / 4 cup flour
1/ 2 cup Rielsling wine
8 oz fresh fettuccini pasta or 4 oz. dry fettuccini pasta

(optional) 2 oz. or about 4 slices of Black Forest Ham (you can substitute prociutto)

* You can use onion if you can't find shallots.


1. Soak the dried mushrooms in water for 15 minutes at least.
Dice up the shallots and garlic and slice the mushrooms.

2. Put the vegetables on a plate so you will be ready to roll when you turn the pan on.

3. Grate the Emmentaler cheese

4. Slice Chicken breast into strips and chop the dill.

5. Measure out the milk and chicken stock. Melt the butter and add the olive oil,

6. Saute the chicken chunks till cooked, then hold them on a plate.
Saute the sliced mushrooms and put them also on a plate.
Keep these warm till ready to toss with the pasta.

7. Saute the shallots and garlic till soft.
Add the flour and cook 1 minute on medium heat.
Add the Riesling wine and cook for a 15 seconds.
Add the stock and stir, then add the milk and stir till thickened.
I also add a little of the juice that I soaked the mushrooms in.

8. Next add the cheese slowly let it melt and whisk it in till smooth.
Next add the chicken and mushrooms to the sauce.
Cook the fettucine noodles, drain and mix with the sauce.

9. Top with some chopped fresh dill weed.

Another additional element I like to do that also is a German touch is to
take some Black Forest Ham strips and cut into bite size pieces and fry them
till crisp. Top the fettucine with the crispy ham chunks.