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Tuesday, November 16, 2010

Pistachio Crusted Chicken and Lemon Pepper Linguine

Okay, you're gonna have to be patient with me on this recipe.  I kind of "winged-it", but I'll do my best to write down the exact measurements and details.  But you can "wing it" too, if you trust yourself!  Also, the chicken and the actual pasta were purchased at specialty stores, so try to find something similar, or improvise.

Serves 2


2 Butterflied chicken cutlets, pistachio crusted, from WHOLE FOODS
2 Tbsp olive oil
2 Cups (when cooked) homemade Lemon Pepper Linguine (I bought mine from a farmer's market.  You can probably find a fresh pasta at Whole Foods as well).
1 Tbsp margarine
1/2 Cup dry white wine
1/2 of a Lemon, fresh squeezed
1 Shallot, chopped
1 Garlic clove, crushed
1 Tsp dried basil
1/2 Tsp sea salt
1/2 Tsp black pepper
Sprinkle of parmesan cheese

To Make:

In small saucepan, melt margarine.  Add shallots and garlic.  Saute on low-med heat until shallots are almost transparent.  Add wine, lemon, and remaining seasonings.  Simmer on low heat.

Heat 2 Tbsp olive oil in a frying pan on med-high heat.  Once it gets hot, place both chicken breasts in.  Cook on each side about 6 minutes until done, flipping every so often to avoid burn. 

Cook pasta, set aside without rinsing to drain.  Toss pasta in lemon butter sauce until thoroughly coated.  Sprinkle with parmesan cheese.  YUM!

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