Wow, a bombshell of a dish. Delicious!
Serves 4
1 pound of fettucini
1/4 cup capers
handful of basil leaves
2 cloves garlic, sliced thin
1/2 cup crumbled bread (I used Bernt's whole wheat and seed bread)
zest from 1 lemon
1/3 cup olive oil
3 skinless boneless chicken thighs, sliced 1/4 inch thick
2 tablespoons flour
Salt and pepper to taste
2 tablespoons olive oil
8 ounces brown button mushrooms, quartered
3-4 cloves garlic, minced
2 tablespoons flour
4 tablespoons butter
1/2 cup white wine (I used chardonnay I had sitting around)
juice from 1/2 lemon (scant)
parmesan for serving
1. Heat 1/3 cup olive oil in a small saucepan. Add about 1/2 the capers and fry until the blossoms open and they are a little crunchy. Remove with a fork or slotted spoon into a shallow bowl. Fry remaining capers. Add basil leaves to oil and remove once crisp, this should take about 30 seconds or so. Add garlic and do the same, but be careful that it does not burn. Add breadcrumbs, lemon, a little salt and fry until crispy. Remove the whole pan from heat, reserving the oil.
2. Cook pasta in a large pot of salted water. While this cooks, prepare the sauce in a large frying pan on med-high heat. Toss chicken with flour, salt, and pepper. Heat 2 T olive oil in the pan. Add chicken and saute until about 3/4 done (chicken will still be a little pink). Remove from pan and set aside. Heat the butter in the pan and add mushrooms. Once they are nicely sauteed and a little bit browned on the edges, add garlic and saute for a few seconds. Add flour and continue to saute until this is incorporated. Return chicken to the pan and stir until everything is sizzling. Add wine slowly, allowing the alcohol to cook off. Once the sauce is slightly thicken and the chicken is cooked, add a squirt of lemon juice. Season to taste with salt and pepper. Drain pasta and add to pan and toss with tongs. Sprinkle the crumbs, capers, and basil on top and serve right away. Top with parmesan if you like. Be prepared to be blown away.
