Chicken Piccata Fettuccine

Ingredients

• 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'

Directions

1. 1

   Melt oil in large skillet and brown chicken strips until golden.

2. 2

   Finish cooking chicken in warm oven (300F) while preparing the sauce.

3. 3

   In same skillet, melt oil & butter and brown mushrooms until soft and golden. Add garlic, cook for 5 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Cook fettuccine in salted water.

7. 7

   Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.