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Lemon Chicken and Pasta
A Tangy, Eggy, Comforting Meal
2 boneless chicken breasts
1 12-oz. package linguine
1/2 tsp. salt
3 egg yolks
1 lemon
1/2 med. white onion, minced
1/4 cup cream
1/2 lb. wedge parmesan
1 tsp. pepper
1 1/2 cups white wine
2 Tbls. butter
2 Tbls. butter


This recipe can be mellow and creamy, or zingy and tart. I like it with intense flavor, but you can adjust the recipe to your liking.

First, marinate the chicken breasts in the wine and the juice from 1/2 the lemon. If you want real zing, marinate over night. If you want a more gentle flavor, just marinate for an hour or two.

You can make the sauce before you start cooking the pasta or chicken. Start with three egg yolks in a mixing bowl. Add 1/4 cup cream and whisk together until smooth and creamy. Squeeze the juice of half the lemon into a measuring cup and gradually add it to the egg mixture. You might want all the juice, or just a little, depending on how lemony you want the sauce. After this is mixed in, start grating the parmesan over the bowl. I usually end up puting in about 1/3 cup or so, but again, adjust it to your taste.

The end result should be creamy yellow, with a bit a cheesy salt, and just enough lemon to make you think of happy summers. Set the sauce aside and go on the the rest of the recipe.

Before you start cooking the chicken, start your pasta. Add the 1/2 cup salt to your boiling water. Trust me, it works. You can cook the chicken while the pasta boils.

For the chicken: melt the 2 Tbls. butter in a saute pan. Add the onion, pepper and about 1 Tbls. of the wine and lemon marinade.

Get the pan nice and hot before
putting in the chicken breast. You want the surface of the meat to cook quickly, to seal in as much juice as possible.

Let the chicken cook thoroughly, turning each breast frequently. Once the butter and onions start to get really brown, it adds a lovely tangy sweetness. Actually, I like to let the onions start to blacken!

It shouldn't take more than 10 minutes or so to get the chicken nice and brown. Keep a close eye on your pasta! You don't want it to get squishy.

When the chicken is done, place it on a plate and let it rest for a couple of minutes before slicing it. This keeps all the juices from running out.

When the pasta is done boiling, drain the water and place the pasta back in the cooking pot, but not on the burner! Stir the other 2 Tbls. butter into the pasta. Pour the egg sauce over it and mix well.

Slice your chicken breasts, across the grain, on an angle. I like to get all artsy and make my slices all thin and perfect, but it tastes as good however you slice it.

Place on your dish of pasta and enjoy. No, it's not diet food, but I won't tell if you won't!

Preparation Time: Approx. 30 minutes Serves: 3-4
Recipe Origin: United States
Submitted by:
Sarah Taylor
United States
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