Lemon Dill Chicken with Wild Mushrooms over Fettuccini

Recipe courtesy Aaron McCargo, Jr.

Rated: 4 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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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.

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Comments & Reviews

recipe Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Chris Austin, TX 10-18-2009
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Wonderful flavors
Rated: 5 stars out of 5

I made this and absolutely loved it. The sauce with the mushrooms, lemon and dill were so good with the spiced chicken. I... will definitely make this recipe again. Thank you, Big Daddy!Read more
recipe Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Ryan Langhorne, PA 10-11-2009
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It was great
Rated: 5 stars out of 5

I made it for my family, and people I work with and they loved it and asked for it again.
recipe Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Jessenia Bridgeport, CT 08-31-2009
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Waaaay to sour
Rated: 1 stars out of 5

The chicken came out great. But the sauce was way to sour...my family couldn;t eat it at all. We had to order pizza. Toooo... lemony for us. Read more
recipe Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Lisa Binghamton, NY 08-17-2009
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Awesome!
Rated: 5 stars out of 5

Wow! I just finished eating and I am thrilled with this recipe! I had to use Sherry because I didn't have Vermouth, but it... was fabulous! I am so glad I made enough for lunch tomorrow.Read more
recipe Lemon Dill Chicken with Wild Mushrooms over Fettuccini
hayley Port Huron, MI 08-03-2009
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WE LOVED IT!!!
Rated: 5 stars out of 5

My husband and I were watching the Neely's when Aaron visited the show and he made this recipe so we decided to try it and... I'm SOOOOOOO glad we did! It's AWESOME!! We absolutely LOVED it!! My husband asks for this at least once a week and it just keeps getting better thank you so much for this recipe!! The only thing that we did change was the Vermouth we couldn't find it in our grocery store around the corner so we just used all broth and it still came out as lovely as ever!Read more
recipe Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Gail Albion, ME 07-22-2009
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Another twist for plain chicken breast
Rated: 5 stars out of 5

First, no pepper fettucini in our store, so I used plain fettucini & sprinkled it w/alot of fresh ground pepper. I added... about 1T. of butter to te hot pasta to help the pepper stick. I didn't think there was enough dill for my taste, so I used a bunch, chopped it & divided it. I decided to press the fresh dill onto the moist chicken & then seasoned them w/salt & pepper & paprika. Then I dredged them in flour, an egg wash, then into Panko to make it crispy. I decided to saute the mushrooms in butter to give them a better flavor than being cooked in the broth. When done, I set them aside in a bowl. I browned the chicken & put them in the oven to keep warm. I followed the rest of the recipe using the other 1/2 of the bunch of dill. At the end I added the sauted mushrooms back in to warm through. We liked the lemony flavor & the dill in the backgroung added added another note. We liked it!Read more