Lemon Dill Chicken with Wild Mushrooms over Fettuccini Recipe

Name: Lemon Dill Chicken with Wild Mushrooms over Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large stock pot over high heat, boil water for pasta.
2
When boiling, salt the water heavily and add the pasta.
3
Meanwhile, in a medium size bowl, mix kosher salt, black pepper, red pepper flakes, paprika and 1 teaspoon dill with 1/2 cup flour.
4
In another medium bowl, add water.
5
Wet chicken with water and then dredge in the flour mixture.
6
In large saute pan over medium-high heat, melt 4 tablespoons of butter and saute chicken breasts, about 4 minutes on each side.
7
After they are cooked, remove to a plate.
8
Add to the same pan the shallots and remaining dill.
9
Stir in remaining flour and mix until pasty.
10
Add dry vermouth.
11
After alcohol burns off, mix in mushrooms.
12
Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes.
13
Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley.
14
Season with salt and pepper, to taste.
15
Remove pasta from water after cooking for approximately 10 to 12 minutes.
16
Toss in oil to coat the pasta and add lemon zest.
17
Put pasta on serving platter, then lay chicken across top and pour the sauce over the top.
18
Garnish with parsley.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound pepper fettuccini, 1 teaspoon kosher salt, 1/4 teaspoon cracked black pepper, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Lemon Dill Chicken with Wild Mushrooms over Fettuccini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Dill Chicken with Wild Mushrooms over Fettuccini

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