![\"\"](\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/06\/Lemon-Chicken-Fresh-Pasta.jpg\" "\\"Lemon")
<\/a>For Father\u2019s Day lunch today I made lemon chicken with homemade angel hair pasta and a mushroom-Alfredo sauce.<\/p>\nFor the chicken I covered thin pieces of chicken in flour, dredged in an egg-wash, and then re-covered it in flour. \u00a0I set it on a wire-rack to prevent sticking and heated vegetable oil to 350 degrees F. \u00a0Once the oil was to temperature, I fried the chicken in batches for a few minutes until lightly browned. \u00a0I removed it to a paper-towel lined plate for cooling.<\/p>\n
The pasta was made with flour, fresh Parmesan cheese, nutmeg, salt, pepper, and eggs. \u00a0I used the angel-hair pasta attachment to cut the pasta. \u00a0I used the recipe from the Splendid Table as it turns out great every time.<\/p>\n
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. \u00a0I cooked them for 20 minutes until softened. \u00a0I blended the mushroom mixture and set aside. \u00a0I heated 2 pints of heavy whipping cream on high-heat in a large skillet and whisked it constantly to prevent it from boiling over. \u00a0I seasoned it with salt, pepper, and then added the mushroom mixture once the cream was reduced. \u00a0For the final step I added 1 cup of Parmesan cheese and removed the sauce from the heat.<\/p>\n
To finish the chicken I melted a half-stick of Parma Butter in a large skillet and added freshly sliced lemons to the pan. \u00a0Once the butter was hot, I added the fried chicken strips from earlier and let them soak in the lemon flavor. \u00a0I also drizzled the juice of a lemon over the top of the chicken strips.<\/p>\n
I boiled the pasta for one minute, right after slicing it, and added it to the pan of Alfredo sauce.<\/p>\n
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. \u00a0Aged Parmesan cheese was sprinkled over the pasta before serving.<\/p>\n
The chicken had a nice hint of lemon and the breading gave it enough crispiness without being too heavy. \u00a0The mushrooms really set off the Alfredo sauce and the cheese in the pasta ensured it was very flavorful. \u00a0Overall I liked everything and it was worth the time.<\/p>\n
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By Todd Barron @ FoodieCuisine.com For Father\u2019s 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. \u00a0I set it on a wire-rack to prevent sticking and heated […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327],"tags":[],"class_list":["post-2005","post","type-post","status-publish","format-standard","hentry","category-american-cuisine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2005"}],"version-history":[{"count":3,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2005\/revisions"}],"predecessor-version":[{"id":2009,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2005\/revisions\/2009"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2005"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}