Fettuccine with Lemon Mascarpone Sauce - Giangi's Kitchen

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Fettuccine with Lemon Mascarpone Sauce

Published on July 18, 2011 | Pasta, Rice, Grains

Tonight dinner is one of my family all times favorite.  Chicken Piccata. Simple and easy and leaving time to prepare dessert. As all of you may have noticed we do not have dessert too often with our dinner. Well, we do. It is later in the evening and usually it entail chocolate and ice cream. I just have a love affair with chocolate, and  all of us love ice cream.  Now with an eight years old son, we must make sure that he eats enough fruits, so as often as possible we enjoy fresh fruit with dinner. At the market I found the most beautiful red, flavorful strawberries. Had to bring them home and saver them. Could not wait to have a bowl for dessert tonight… Yummy…

Bonne Nuit.

Tonight’s July 18, 2011 dinner:

Chicken Piccata

Lemon Mascarpone Pasta

Fresh Strawberries 



2 Boneless, skinless chicken tights, cut into cutlets

Salt and Pepper

All-purpose flour

2 Tbsp unsalted butter

2 Tbsp vegetable oil

¼ cup dry white wine

1 tsp minced garlic

½ cup chicken broth

2 Tbsp fresh lemon juice

1 Tbsp capers, drained

2 Tbsp unsalted butter

Fresh lemon slices (optional)

Chopped fresh parsley

Season chicken tights with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warmed platter; pour off the fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice and capers. Return chicken tights to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.

Finish sauce with butter and lemons. Once butter melts, pour sauce over chicken.

Garnish with chopped fresh parsley and serve.


1 pound of fettuccine

1/2 lemon juice

1 tablespoon butter

2 tablespoons mascarpone

Cook the fettuccine according to package instructions. When done al dente, drain the pasta and put the pasta back in the pan. 

Add the butter lemon and mascarpone.  Mix well and adjust the mascarpone or lemon to you liking.



Fresh strawberries cut in slices, sugar and very little lemon.  Mix well and let sit for a little bit so the sugar and the natural juice from the strawberries get to work their magic :Smile:


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