Lemon Dill Chicken with Wild Mushrooms over Fettuccini

Name: Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps butter; 2 Tbsps canola oil; 237 milliliters chicken stock; 1 teaspoon plus 1 tablespoon chopped fresh dill; 355 milliliters dry vermouth; 237 milliliters all-purpose flour; 1 pinch Pinch chopped fresh parsley leaves, plus 3 tablespoons, for garnish; 1 teaspoon kosher salt; 4 servings Kosher salt and freshly ground black pepper; 113 grams freshly squeezed lemon juice, about 2 lemons, plus 1 tablespoon lemon zest; 473 milliliters sliced mushrooms (shiitake, oyster, cremini or a combination); 1 teaspoons paprika; 0 teaspoons cracked black pepper; 454 grams pepper fettuccini; 0 teaspoons crushed red pepper flakes; 1 Tbsp diced shallots; 680 grams boneless skinless chicken breast, pounded; 59 milliliters water

Lemon Dill Chicken with Wild Mushrooms over Fettuccini might be just the main course you are searching for. This recipe makes 4 servings with 925 calories, 55g of protein, and 33g of fat each. This recipe covers 56% of your daily requirements of vitamins and minerals. If you have plus 1 tablespoon dill, chicken breast, chicken stock, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

In a large stock pot over high heat, boil water for pasta. When boiling, salt the water heavily and add the pasta.

Ingredients you will need

Pasta

Stock

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Kosher Salt

Whole Chicken

Paprika

All Purpose Flour

Water

Dill

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Breast

Butter

Equipment you will use

Frying Pan

Add to the same pan the shallots and remaining dill. Stir in remaining flour and mix until pasty.

Ingredients you will need

Shallot

All Purpose Flour

Dill

Equipment you will use

Frying Pan

Add dry vermouth. After alcohol burns off, mix in mushrooms.

Ingredients you will need

Dry Vermouth

Mushrooms

Alcohol

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Lemon Juice

Parsley

Butter

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.

Ingredients you will need

Lemon Zest