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<blockquote data-quote="moreluck" data-source="post: 333249" data-attributes="member: 1246">Chicken Picatta Fettuccine &nbsp;4 chicken breasts, cut into strips 1 tablespoon olive oil (to brown chicken)&nbsp;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 &amp; pepper 2 tablespoons fresh parsley parmesan cheese, freshly grated 1 lb fettuccine, cooked &#039;al dente&#039;
<ol>
<li data-xf-list-type="ol">Melt oil in large skillet and brown chicken strips until golden.</li>
<li data-xf-list-type="ol">Finish cooking chicken in warm oven (300F) while preparing the sauce.</li>
<li data-xf-list-type="ol">In same skillet, melt oil &amp; butter and brown mushrooms until soft and golden. Add garlic, cook for 5 minutes.</li>
<li data-xf-list-type="ol">Deglaze your skillet with chicken broth and wine. Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt &amp; pepper to taste.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Cook fettuccine in salted water.</li>
<li data-xf-list-type="ol">Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 333249, member: 1246"] [B]Chicken Picatta Fettuccine [/B] 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' [LIST=1] [*]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.[/LIST] [/QUOTE]

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