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Fettucini with Chicken and Caper Cream Sauce
Ingredients
| * | 1 tbls. olive oil |
| * | 1 tbls. margarine |
| * | 2 medium shallots, finely chopped |
| * | 1 lb. thin-sliced chicken breast cutlets, cut into bite-sized pieces |
| * | Salt and pepper |
| * | 2 tbls. fresh lemon juice |
| * | 1/4 cup Chardonnay or dry white wine |
| * | 1/2 cup half 'n half |
| * | 1/2 cup milk |
| * | 1 lb. fettucini |
| * | Garlic salt |
| * | 2 tbls. capers, drained |
| * | Chopped fresh chives |
Instructions
| 1 | In a large skillet, heat oil and margarine. Add shallots and saute 1-2 minutes. Add chicken pieces, season with salt and pepper and saute until browned, about 5 minutes. |
| 2 | Add lemon juice and wine, stirring to scrape up browned bits from pan. When most of the wine has evaporated, add half 'n half and milk. Gently boil until thick, 10-12 minutes. |
| 3 | Prepare fettucini according to package directions in boiling water seasoned with garlic salt. |
| 4 | To serve, add capers to cream sauce. Drain fettucini and place in serving bowl. Add chicken and caper cream sauce and toss to coat thoroughly. Garnish with chopped chives. |