Lemon Chicken Fetuccine

• 2 cups of chicken meat (roasted and picked from the skin and bones)
• 1/4 c diced onion
• 1/2 cup sliced mushrooms
• 1 1/2 cup chicken broth
• Zest and Juice of 1 lemon
• 3 tbs butter
• 2 tbs flour
• Kosher salt to taste
• Gnd black pepper to taste
• 1 lb fettuccine (cooked, rinsed and oiled)
• 1/2 c heavy cream
• 2 tbs chopped parsley
• 1/2 c fresh grated parmesan

1. In a saucepa warm the broth to a simmer. In another 4qt pot heat the butter over medium high heat (to melt, initially, drop it in hot pot, then take the pot off the heat) then saute the onions until they become translucent. Add the mushrooms and saute for an additional minute before adding the flour and cooking for two more minutes or until the flour is smooth and has no lumps.
2. Add the lemon juice and zest to the broth and whisk the broth into the onion and flour mixture. Season with salt and pepper, add the chicken meat, cream and the fettuccine and cook the mixture just until heated through. Make sure the pasta is not dry or clumply. If it is, add a bit more broth to make it lucid. Serve in warm bowls with fresh grated parmesan cheese and chopped parsley for garnish.

chicken meat, onion, mushrooms, chicken broth, lemon, butter, flour, kosher salt, black pepper, heavy cream, parsley, fresh grated parmesan

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-fetuccine-1278356 (may not work)