1. Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.
2. Cook your noodles following packaging directions.
3. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.
4. Deglaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low.
5. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).
6. Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick).
7. Remove the sauce from heat and stir in the chicken.
8. Combine the sauce/chicken with the noodles. Stir well to coat.
Serve the pasta garnished generously with the parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.
Submitted by: A. K. Taylor
