Chicken and shrimp piccata

Ingredients:

8 to12 ounces fresh or thawed frozen small to medium (41 to 50 count) shrimp, peeled, deveined, and tails removed
8 to 12 ounces boneless chicken breast(s), skin removed
Flour as needed (optional)
1 to 2 garlic clove(s) or to taste, peeled and chopped (optional)
8 to 12 ounces fresh mushrooms, thinly sliced
1 to 2 tablespoon(s) hot extra virgin olive oil
2 large lemons, quartered (see note)
Salt and freshly ground black or white pepper to taste (optional)
2 to 3 teaspoons brandy (optional)
1 to 1½ pound(s) linguine or fettuccine (see note)
About 3 quarts boiling salted water (to which a few drops of olive oil have been added)
1 to 2 tablespoons minced parsley (no stems)
Capers (optional) and thin lemon slices for garnish as desired

Directions:

Prepare shrimp for sauteing and set aside; may butterfly if desired (see note).  With a meat mallet, pound chicken breast pieces flat; cut into bite-size pieces. May dredge chicken pieces in flour, coating each piece lightly, if desired. In a medium heavy skillet, saute chicken pieces, shrimp, and garlic in 1 to 2 tablespoons hot olive oil over moderate heat until chicken pieces are lightly browned and just fork tender and shrimp is opaque in color.  Remove chicken and shrimp with a slotted spoon, cover, and set aside.  Add mushrooms to hot drippings in skillet and saute until just tender; drain off oil and squeeze lemon juice into pan.  Return chicken and shrimp to pan; season with salt and pepper to taste. Reduce heat and simmer for 3 to 5 minutes.  Remove from heat and set aside until linguine is finished cooking.

While chicken and shrimp are cooking, cook noodles in boiling salted water in a large kettle or pot until noodles are tender but firm (al dente).  Do not overcook.  Drain well but do not rinse.  Add a few drops of additional olive oil to hot pasta in kettle, tossing gently to mix, if desired.

Return chicken and shrimp to low heat; adjust seasoning and pour brandy over mixture just before serving.  Add parsley, mixing lightly.  Serve hot chicken/shrimp mixture over hot linguine.  Garnish each serving with capers, if desired, and one or two thin lemon slices.

Makes four to six servings.