Lemon Chicken
with Cream Caper Sauce
from RandomThoughts
4 shallots, chopped fine
1/4 cup butter
1 lb. boneless skinless chicken breasts, cut crosswise into 1/4 inch wide strips
juice of one lemons
2 cups cream
3 TB capers
salt to taste
1 lb. fresh fettuccine
chopped parsley for garnish
In a large skillet over medium heat, sauté the shallots in the butter for a
couple minutes, until translucent.
Add the chicken and turn the heat up to medium high. Sauté the chicken,
stirring, until browned.
Add the lemon juice. Let it simmer until reduced to almost nothing.
Add cream, and simmer 15 minutes, stirring occasionally, until thick. Add
capers, stir, season to taste with salt.
Cook pasta in boiling water until al dente (fresh pasta takes about 5 minutes or
so if water is at full boil). Drain and place pasta in large serving bowl.
Pour chicken sauce over pasta, toss to mix, top with sprinkle of parsley.
Great
served with Italian bread and a nice tossed green salad on the side.
Serves 4-6.
I served this with Italian bread and a nice tossed green salad.
