By Todd Barron @ FoodieCuisine.com
For Father’s Day lunch today I made lemon chicken with homemade angel hair pasta and a mushroom-Alfredo sauce.
For the chicken I covered thin pieces of chicken in flour, dredged in an egg-wash, and then re-covered it in flour. I set it on a wire-rack to prevent sticking and heated vegetable oil to 350 degrees F. Once the oil was to temperature, I fried the chicken in batches for a few minutes until lightly browned. I removed it to a paper-towel lined plate for cooling.
The pasta was made with flour, fresh Parmesan cheese, nutmeg, salt, pepper, and eggs. I used the angel-hair pasta attachment to cut the pasta. I used the recipe from the Splendid Table as it turns out great every time.
For the Alfredo sauce I sliced baby portabella mushrooms and added them to a sauce pan with a stick of butter, 2 tablespoons of Worcestershire sauce, and 2 teaspoons of garlic salt. I cooked them for 20 minutes until softened. I blended the mushroom mixture and set aside. I heated 2 pints of heavy whipping cream on high-heat in a large skillet and whisked it constantly to prevent it from boiling over. I seasoned it with salt, pepper, and then added the mushroom mixture once the cream was reduced. For the final step I added 1 cup of Parmesan cheese and removed the sauce from the heat.
To finish the chicken I melted a half-stick of Parma Butter in a large skillet and added freshly sliced lemons to the pan. Once the butter was hot, I added the fried chicken strips from earlier and let them soak in the lemon flavor. I also drizzled the juice of a lemon over the top of the chicken strips.
I boiled the pasta for one minute, right after slicing it, and added it to the pan of Alfredo sauce.
To serve, I took a scoop of the pasta, plated two pieces of chicken next to it, and placed some Italian parsley over the top. Aged Parmesan cheese was sprinkled over the pasta before serving.
The chicken had a nice hint of lemon and the breading gave it enough crispiness without being too heavy. The mushrooms really set off the Alfredo sauce and the cheese in the pasta ensured it was very flavorful. Overall I liked everything and it was worth the time.
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