Chicken Piccata and Fettuccine with Lime Sauce
By: Giangi Townsend
Published: Saturday, September 8, 2012 - 6:44am

Ingredients




For the Chicken:
Chicken tights, skinless and boneless
4 tablespoons of butter
2 garlic cloves, peeled and chopped
½ cup sweet Vermouth
2 cups diced tomatoes
1 Tbsp. capers
¼ cup lemon –lime juice
Salt and pepper
For the pasta:
4 limes, juiced
1/3 cup heavy cream
½ cup whole milk
3 tablespoon unsalted butter
½ package (250gr) Fettuccine Pasta by De Cecco

Preparation

1 For the Chicken: 2 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. 3 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. 4 When the chicken is cooked through, add the remaining butter and swirl. 5 For the Pasta: 6 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. 7 Add the butter, the milk, heavy cream and lemon juice. 8 Stir over medium low heat, stirring constantly until the milk and cream are absorbed .

About

We always enjoy having friends over for dinner. Last night was a wonderful evening just of that, friends over, children playing, parents sharing a glass of wine and cooking dinner. As the evening was quite impromptu, we had just lemon- lime pasta with chicken piccata my way.
The original piccata requires lemon juice, however I just had one lemon and therefore used key-limes for the chicken as well as the pasta.  The flavor was uplifted with the lime, the pasta was light and fresh. Great alternative considering that lately I have more limes in the house than lemons.
Bon Appetit!
Giangi