Chicken Piccata and Fettuccine with Lime sauce
Ingredients
- 4 chicken tights 4 skinless and boneless chicken tights
- 4 tbsps unsalted butter 4 tablespoons unsalted butter
- 2 garlic 2 peeled and chopped garlic cloves
- 0.5 cup Vermouth 1/2 cup sweet Vermouth
- 2 cups tomatoes 2 cups diced tomatoes
- 1 tbsp capers 1 tablespoon capers
- 0.25 cup lemon juice 1/4 cup lime or lemon juice
- 4 limes 4 juiced limes
- 0.33333333333333 cup heavy cream 1/3 cup heavy cream
- 0.5 cup whole milk 1/2 cup whole milk
- 3 tbsps unsalted butter 3 tablespoons unsalted butter
- 0.5 pound pasta 1/2 pound Fettuccine pasta
Instructions
- GIANGI'S CHICKEN PICCATA
- In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the chicken tights and brown nicely on both sides.
- Add to the pan the sweet vermouth, garlic, the diced tomatoes, the capers, lemon-lime juices, salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.
- When the chicken is cooked through, add the remaining butter and swirl
- Serve hot.
FETTUCCINE WITH LIME SAUCE
- Bring a large pot of salted water to boil and cook the pasta according to package directions. When the pasta is done, drain and put the fettuccine back into the cooking pan.
- Add the butter, the milk, heavy cream and lemon juice.
- Stir over medium low heat, stirring constantly until the milk and cream are absorbed .
Nutrition
Calories: 536kcal | Carbohydrates: 57g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 91mg | Potassium: 442mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1605IU | Vitamin C: 36.1mg | Calcium: 97mg | Iron: 1.3mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.