Browned Butter and Chicken Fettucine
Submitted by: sgnewt
"Margarine is no substitute when it comes to browning butter for this really simple dish. The high quality of real butter is necessary for best results."
12 ounces dried fettucinne, uncooked
1/2 cup butter
4 skinned and boned chicken breast halves, cut into strips
1 clove of garlic, crushed
1 (2.23-oz) package slivered almonds, toasted
1/2 cup chopped fresh parsley
2 tablespoons dry white wine
1 teaspoon lemon juice
1/2 teaspoon sea salt
1/4 cup freshly grated Parmesan cheese
Cook pasta according to package directions; drain and keep warm.
Meanwhile, melt butter in a large skillet over medium-high heat, sweirling skillet until butter is browned. Add chicken, garlic, and almonds; cook 4 minutes or until chicken is done. Stir in parsley and next 3 ingredients; toos with hot cooked pasta. Sprinkle with cheese and serve immediately.
Yield: 4 servings