1To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
2Bring to a boil and reduce by one-third.
3Add cream and simmer until mixture thickens (3-4 minutes).
4Slowly add butter until completely incorporated.
5Season with salt and pepper.
6Remove from heat and keep warm.
7Cook pasta and drain.
8Heat a small amount of oil and two tablespoons butter in a large skillet.
9Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
10Remove chicken from pan and add to pan remaining ingredients.
11Heat until mushrooms soften and are cooked; add chicken back to pan.
12Place cooked pasta on each plate.
13Add half of butter sauce to chicken mixture and toss.
14Taste and adjust, adding more sauce if needed.
15Place chicken mixture over pasta.
16Garnish with parsley.
17Alternately, mix pasta and chicken mixture together.
18Toss with butter sauce.
1To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
2Bring to a boil and reduce by one-third.
3Add cream and simmer until mixture thickens (3-4 minutes).
4Slowly add butter until completely incorporated.
5Season with salt and pepper.
6Remove from heat and keep warm.
7Cook pasta and drain.
8Heat a small amount of oil and two tablespoons butter in a large skillet.
9Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
10Remove chicken from pan and add to pan remaining ingredients.
11Heat until mushrooms soften and are cooked; add chicken back to pan.
12Place cooked pasta on each plate.
13Add half of butter sauce to chicken mixture and toss.
14Taste and adjust, adding more sauce if needed.
15Place chicken mixture over pasta.
16Garnish with parsley.
17Alternately, mix pasta and chicken mixture together.
18Toss with butter sauce.]