jglass
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Chicken Piccata Fettuccine
SERVES 6
4 chicken breasts, cut into strips
1 tablespoon olive oil (to brown chicken)
2 cups mushrooms, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil (to saute mushrooms)
1 tablespoon butter (to saute mushrooms)
2 cups chicken broth
1/3 cup white wine
1 lemon zest
1/2 lemon juice
2 tablespoons capers
1 tablespoon cornstarch
2 tablespoons water
salt & pepper
2 tablespoons fresh parsley
parmesan cheese, freshly grated
1 lb fettuccine, cooked 'al dente'
Melt oil in large skillet and brown chicken strips until golden.
Finish cooking chicken in warm oven (300F) while preparing the sauce.
In same skillet, melt oil & butter and brown mushrooms until soft and golden.
Add garlic, cook for 5 minutes.
Deglaze your skillet with chicken broth and wine.
Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt & pepper to taste.
In small bowl, mix corn starch with cold water until disolved.
Pour in skillet, bring to a good simmer and whisk frequently until sauce thickens.
Add chicken and cook for 5 minutes.
Cook fettuccine in salted water.
Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.
SERVES 6
4 chicken breasts, cut into strips
1 tablespoon olive oil (to brown chicken)
2 cups mushrooms, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil (to saute mushrooms)
1 tablespoon butter (to saute mushrooms)
2 cups chicken broth
1/3 cup white wine
1 lemon zest
1/2 lemon juice
2 tablespoons capers
1 tablespoon cornstarch
2 tablespoons water
salt & pepper
2 tablespoons fresh parsley
parmesan cheese, freshly grated
1 lb fettuccine, cooked 'al dente'
Melt oil in large skillet and brown chicken strips until golden.
Finish cooking chicken in warm oven (300F) while preparing the sauce.
In same skillet, melt oil & butter and brown mushrooms until soft and golden.
Add garlic, cook for 5 minutes.
Deglaze your skillet with chicken broth and wine.
Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt & pepper to taste.
In small bowl, mix corn starch with cold water until disolved.
Pour in skillet, bring to a good simmer and whisk frequently until sauce thickens.
Add chicken and cook for 5 minutes.
Cook fettuccine in salted water.
Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.