Ingredients
- 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.
Photo: Lemon Dill Chicken with Wild Mushrooms over Fettuccini Recipe
















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By paella19
on October 24, 2011
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This was delicious and everyone loved it! However, I think it took me more like an hour to cook, so budget time accordingly.
By skandies_12759010
New Rochelle, NY
on January 17, 2011
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Everytime I make this recipe people ask me what the secret is! LOL. I cut the lemon to about a 1/4 of what the recipe calls for because it was way too strong the first time around!
Only downside, this recipe isn't really good the next day. So make according to the amount of people you will be feeding!
By Novice2Expert
New Jersey
on February 24, 2010
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I cooked this for the first time in 30 minutes! fast prep and cooking time. the flavor for the chicken breast was DELISH. you could even just crisp them up some more and turn them into chicken fingers . also, i did cut down on the lemon juice after reading the other reviews. i only used one small lemon to juice it up and the zest for the pasta. it was just enough. my husband doesn't like too strong of a lemon taste but he gave the stamp of approval! thanks aaron!
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