Shoemaker Chicken and Lemon-Pepper Fettuccine

Shoemaker Chicken, Lemon-Pepper Fettuccine, and steamed green beans

Pollo Alla Scarpariello (Sauteed Chicken, Shoemaker Style)
from How the World Cooks Chicken by H.J. Mussen

Ingredients
1 3-pound Chicken, cut up
1 cup flour
salt and freshly ground pepper
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry white wine
Juice of 1 lemon
Parsley sprigs for garnish

Directions
Wash the chicken pieces and pat dry. Combine the flour with a little salt and pepper and dredge the pieces thoroughly.
Heat the oil in a large skillet and brown 1 clove of minced garlic, then remove with a slotted spoon and discard. Place the chicken in the pan and cook over low to moderate heat, uncovered, for 10-12 minutes on a side. When done remove and keep warm.
Now saute the second clove of garlic in the same pan, then remove with a slotted spoon and discard. Deglaze the pan with the wine, add the lemon juice, and return the chicken, coating each piece. Cover and cook for 2 or 3 minutes to reheat. Serve on a warm platter garnished with parsley sprigs. Serves 4.

**Note: most recipes in this book call for a whole 3 pound chicken, I usually just use 4 boneless skinless chicken breasts. Also, I did not use parsley to garnish this dish (as is apparent from the photo).**

Lemon-Pepper Fettuccine
from www.foodnetwork.com

Ingredients

• Kosher salt
• 12 ounces fettuccine
• 1 tablespoon unsalted butter
• 1 large shallot, minced
• 1 1/4 cups heavy cream
• 1 large egg yolk
• 1 to 2 teaspoons finely grated lemon zest
• 1/3 cup grated pecorino cheese, plus more for garnish
• Freshly ground pepper
• Crusty bread, for serving (optional)

Directions

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.

Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.

Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

**Note: The pecorino cheese is a must here! It's a little bit more expensive, but it is so delicious!**