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Receta Chicken Fettuccini with Lemon-Caper Cream
by Terri Jordan

Chicken Fettuccini with Lemon-Caper Cream

The presentation of this dish will definitely impress your guests.
Serve this up in a big, flat pasta bowl and garnish with some fresh parsley.

Calificación: 4/5
Avg. 4/5 4 votos
  Italia Italian
  Raciónes: 1

Wine and Drink Pairings: Pinot Grigio

Ingredientes

  • 1 lb. fettuccini
  • 1 lb boneless chicken breasts (cut crosswise into 1/2 inch wide strips)
  • 1/4 cup unsalted butter
  • 2 cups heavy cream
  • 1/4 cup drained capers
  • 1/2 cup lemon juice
  • 4 medium shallots, finely chopped
  • 1/4 cup chopped fresh parsley

Direcciones

  1. Melt butter into large skillet. Add shallots and saute' for 1 minute. Raise heat, add chicken pieces and saute' until lightly browned , 3-5 min.
  2. Add lemon juice, stir and scrape bottom of pan with wooden spoon to remove lumps. When most of lemon juice has evaporated, add cream. Gently boil until thick. 10-12 minutes. Stir in capers and serve with chopped parsley.
  3. Serve over 1 lb of fettuccini
  4. Note: I usually do not place the entire lb of fettuccini in the pasta bowl.