Chicken Piccata Fettuccine

• 4 chicken breasts, cut into strips
• 1 tablespoon olive oil (to brown chicken)
• 2 cups mixed mushrooms, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons olive oil (to saute mushrooms)
• 1 tablespoon butter (to saute mushrooms)
• 2 cups chicken broth
• 1/3 cup white wine
• 1 lemon zest
• 1/2 lemon juice
• 2 tablespoons capers
• 1 tablespoon cornstarch
• 2 tablespoons water
• salt & pepper
• 2 tablespoons fresh parsley
• parmesan cheese, freshly grated
• 1 lb fettuccine, cooked 'al dente'

1. Rince chicken, melt oil in large skillet and brown chicken strips until golden.
2. Finish cooking chicken in warm oven (300F) while preparing the sauce.
3. In same skillet, melt oil & butter and brown mushrooms until soft and golden. Add garlic, cook for 5 minutes.
4. Deglaze your skillet with chicken broth and wine. Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt & pepper to taste.
5. In small bowl, mix corn starch with cold water until disolved. Pour in skillet, bring to a good simmer and whisk frequently until sauce thickens. Add chicken and cook for 5 minutes.
6. Cook fettuccine in salted water.
7. Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.

chicken breasts, olive oil, mixed mushrooms, garlic, olive oil, butter, chicken broth, white wine, lemon zest, lemon juice, capers, cornstarch, water, salt, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/chicken-piccata-fettuccine-298964 (may not work)