Lemon Dill Chicken With Wild Mushrooms Over Fettuccini

Serves 4
Recipe By: Aaron McCargo


1 lbs pepper fettuccini
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1 teaspoon -- plus 1 tablespoon chopped fresh dill
1 cup all-purpose flour
1/4 cup water
4 (6-ounce) boneless skinless chicken breast -- pounded
6 tablespoon butter
1 tablespoon diced shallots
1 1/2 cup dry vermouth
2 cup sliced mushrooms (shiitake -- oyster, cremini or a combination)
1 cup chicken stock
4 ounce freshly squeezed lemon juice -- about 2 lemons, plus 1
tablespoon lemon zest
pinch chopped fresh parsley leaves -- plus 3 tablespoons, for garnish
Kosher salt and freshly ground black pepper
2 tablespoon canola oil

In a large stock pot over high heat, boil water for pasta. When boiling,
salt the water heavily and add the pasta. Meanwhile, in a medium size
bowl, mix kosher salt, black pepper, red pepper flakes, paprika and 1
teaspoon dill with 1/2 cup flour. In another medium bowl, add water. Wet
chicken with water and then dredge in the flour mixture. In large saute
pan over medium-high heat, melt 4 tablespoons of butter and saute chicken
breasts, about 4 minutes on each side. After they are cooked, remove to a
plate. Add to the same pan the shallots and remaining dill. Stir in
remaining flour and mix until pasty. Add dry vermouth. After alcohol
burns off, mix in mushrooms. Add chicken stock and lemon juice and cook
for an additional 3 to 4 minutes. Turn off the heat and stir in the
remaining 2 tablespoons butter and a pinch of parsley. Season with salt
and pepper, to taste. Remove pasta from water after cooking for
approximately 10 to 12 minutes. Toss in oil to coat the pasta and add
lemon zest. Put pasta on serving platter, then lay chicken across top and
pour the sauce over the top. Garnish with parsley.

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