Chicken with Lemon and Mushrooms Recipe
Ingredients
| Butter | 30 Gram | |
| 2 skinless, boneless chicken breasts, cut across into 8 - 2.5 cm (1 in) wide strips | ||
| Garlic | 2 Clove (5gm), crushed | |
| Brown mushrooms | 250 Gram, sliced | |
| Thyme leaves | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| Additional 30 g (1 oz) butter to toss | ||
Directions
Melt butter in a large frying pan over medium heat.
Add chicken strips and cook, stirring frequently, until opaque, 4 minutes.
Add garlic, mushrooms and thyme.
Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes.
Add lemon juice and salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Add pasta to hot sauce with additional butter.
Toss well to coat.
Serve immediately.
Add chicken strips and cook, stirring frequently, until opaque, 4 minutes.
Add garlic, mushrooms and thyme.
Cook, stirring frequently, until mushrooms are soft and chicken is cooked through, 4 minutes.
Add lemon juice and salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Add pasta to hot sauce with additional butter.
Toss well to coat.
Serve immediately.
Chef
