| Ingredients |
LEMON SAUCE
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb Butter, 4 sticks
CHICKEN
18 oz chicken breast, pounded thin (up to 8)
Oil and butter for sauteing chicken
6 oz pancetta, cooked
12 oz mushrooms, sliced
1 tbsp capers
Chopped parsley, for garnish
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| Preparation |
To make the sauce: Heat the lemon juice and white wine in a saucepan over
medium heat. Bring to a boil and reduce by one-third. Add cream and simmer
until mixture thickens (3 to 4 minutes). Slowly add butter until completely
incorporated. Season with salt and pepper. Remove from heat and keep warm. To
make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and
two tablespoons butter in a large skillet. Dredge chicken in flour and saute
in pan, turning once, until brown and cooked through. Remove chicken from pan
and add to pan remaining ingredients. Heat until mushrooms soften and are
cooked; add chicken back to pan.
To serve: Place cooked pasta on each plate. Add half of butter sauce to
chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place
chicken mixture over pasta. Garnish with parsley. Alternately, mix
pasta and chicken mixture together. Toss with butter sauce. This recipe is a dedication to Lori Coleman, a new friend. Enjoy Lori.
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Per Serving: 0 Calories; 0 g Fat; 0 g Sat Fat; 0 mg Cholesterol; 0 mg Sodium; 0 g Carb; 0 g Fiber; 0 g Protein. |
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