Ingredients
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4 chicken breasts, cut into strips
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1 tablespoon olive oil (to brown chicken)
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2 cups mixed mushrooms, thinly sliced
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4 garlic cloves, minced
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2 tablespoons olive oil (to saute mushrooms)
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1 tablespoon butter (to saute mushrooms)
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2 cups chicken broth
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1/3 cup white wine
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1 lemon zest
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1/2 lemon juice
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2 tablespoons capers
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1 tablespoon cornstarch
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2 tablespoons water
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salt & pepper
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2 tablespoons fresh parsley
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parmesan cheese, freshly grated
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1 lb fettuccine, cooked 'al dente'
Instructions
- Rince chicken, 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.