DeziGal

Prep Prep & cook time: 30 min

Serves: 2

• penne for 2
• salt, cracked black pepper, crushed red pepper flakes, paprika to taste (add more than you think you need for added flavor)
• 2 tablespoon chopped fresh dill
• 1 cup all-purpose flour
• 1/4 cup water
• 2 large boneless skinless chicken breast, pounded
• 2 tablespoons butter
• 1 tablespoon diced shallots
• 1 cup dry vermouth
• 1 1/2 cups sliced mushrooms (button, portobello, shiitake, cremini or a combination)
• 1 cup chicken stock
• lemon juice (2 oz or from 1 lemon)
• 4 tablespoon parsley

-----------------------------

Boil water over high heat for pasta. Add salt. Add pasta once water boils.

Pound chicken on cutting board (see you tube video on pounding chicken if you don’t know how)

In a medium bowl, mix salt, pepper, pepper flakes, paprika and 1 tablespoon dill with 1/2 cup flour. In another bowl fill water. Wet chicken with water and then dredge in the flour mixture.

In large sauté pan over medium-high heat, melt butter and saute chicken breasts, about 4 minutes on each side. Remove to a plate. Add to the same pan tshallots and remaining dill. Stir in remaining flour and mix until pasty. Add dry vermouth. After alcohol burns off, mix in mushrooms. Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley. Season with salt and pepper, to taste.

Remove pasta from water and stir in some oil/butter or run under cold water for 2 secs.

In a pasta bowl, layer the pasta, then chicken, and pour the sauce.

Garnish with parsley!

YUM! This one's a winner.