The Chicken:

1 ½-pounds boneless chicken breasts

1 cup flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

4 tablespoons butter

2 tablespoons olive oil


The Sauce:

1 medium onion, chopped

8 large garlic cloves, chopped

8 ounces mushrooms, rough chopped

2 cups heavy cream

½ cup dry white wine

2 tablespoons sherry

½ teaspoon salt

1 teaspoon black pepper

1 tablespoon tomato paste

1 bunch asparagus, woody ends removed and chopped into 3-4” pieces (about 2 cups)


The Shrimp:

3 tablespoons butter

12 ounces large raw shrimp, peeled and deveined

1 pound fresh fettuccine pasta, cooked al dente


The Garnish:

⅓ cup fresh flat leaf parsley, chopped

½ cup grated parmesan cheese (on side for sprinkling)


Butterfly each chicken breast (by cutting in half horizontally) to make 2 thin cutlets.  Then, place each cutlet into a large ziplock bag and pound with a meat pounder until an even ¼” thickness all over.  If the pieces are large, you may want to cut them in half to make them easier to work with.

Combine the flour, salt, pepper, and garlic powder in a shallow baking dish or pie plate.  Dredge the chicken cutlets in the seasoned flour.

Heat the butter and olive oil in a large deep skillet over medium high heat.  Sauté the chicken breasts until lightly browned on both sides and just cooked through, about 1-2 minutes per side.  Remove to a platter and cover with foil to keep warm.  Reserve the pan drippings.

Add the onion and garlic to the pan drippings and sauté over medium heat until soft and fragrant.  Add the mushrooms to the pan and continue to cook until mushrooms are soft and begin to release some of their moisture.  Add the heavy cream, wine, sherry, salt and pepper to the pan and bring to a low boil, stirring frequently. Let cook for 5-7 minutes, stirring occasionally until sauce has reduced and coats the back of a spoon.  Whisk in the tomato paste and add the asparagus to the sauce.  Let cook for another minute while you prepare the shrimp.  Note – you want the asparagus to be crisp tender so they only need to cook for 1-2 minutes in the sauce.

To prepare the shrimp, melt the butter in a medium sauce pan over medium high heat.  If there is excess liquid in the bag with the shrimp, drain it directly into the cream sauce and then add the shrimp to the hot butter.  Sauté until just pink.  Add the shrimp and any pan drippings into the cream sauce as well and cook for one more minute, stirring to combine and allowing the sauce to further thicken and reduce.

Add the cooked pasta directly into your sauce along with the chicken and toss everything together to evenly coat.  Serve in pasta bowls, garnished with parsley and parmesan cheese.

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