Chicken With Lemon-Caper Cream - cooking recipe

Ingredients

1/4 c. unsalted butter
4 medium shallots, finely chopped
1 lb. boned and skinned chicken breasts, cut crosswise into 1/2 inch wide strips
1/2 c. lemon juice
2 c. heavy cream
1/4 c. drained capers
1/4 c. chopped parsley
1 lb. fettucini noodles

Preparation

In large skillet, melt butter over medium heat.
Add shallots, saute for 1 minute.
Raise heat and add chicken.
Saute until they are lightly browned.
Add lemon juice, stir and scrape bottom of pan with wooden spoon to remove lumps or brown bits.
When most of lemon juice has evaporated, add cream.
Gently boil until thick, 10 to 12 minutes.
Stir in capers and serve over hot pasta. Garnish with parsley.