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Friday, January 25, 2013

lemon dill chicken ...

i have an abundance of citrus, i need to use it everyday, any recipe that uses 1/2 cup of lemon juice is perfect for me~











Lemon Dill Chicken with Wild Mushrooms over Fettuccini

1 pound 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 tablespoons butter
1 tablespoon diced shallots
1 1/2 cups dry vermouth
2 cups sliced mushrooms (shiitake, oyster, cremini or a combination)
1 cup chicken stock
4 ounces 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 tablespoons canola oil

Directions

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.

2 comments:

  1. Oh my! I can almost taste this. I can see a little cooked spinach sprinkled with lemon juice on the side...a glass of champagne...divine! I read something almost every day about how good citrus, specifically lemon (add to your water) and grapefruit (eat one in the morning) are for you and your body. You are so fortunate to have it at your back door. Do you still have iris'? My sister has some she wants to dig up...well, she wants to get rid of them. She's right, when they are not blooming they are not very pretty. She moved into a very small yard where the previous owners just let EVERYTHING grow up and out and things are just out of control. So these need to go. Suggestions on how to move them to MY house. I have very poor soil, sort of a red sandy clay. Not even sure they would grow here. Can't afford to spend a lot of $$ on new soil, etc. I also want to do a little garden inside a huge tractor tire that was left here in my yard...as a sandbox. Well truth is, it was filled with the crumby dirt which I will fill with some good soil Suggests about container gardening. I'm seeing tomatoes, cucumbers, squash... robinanne of thegoodlife54.blogspot.com email is @ rtinsley_54@yahoo.com

    ReplyDelete
  2. A bright and deliciously warm & satisfying meal for this time of year~

    ReplyDelete

welcome~