Creamy Lemon Garlic Chicken Pasta

  • 1 lb chicken breasts (4 or 5 thin chicken cutlets)
  • salt and pepper (to taste)
  • 1/2 cup grated parmesan cheese (more for serving)
  • 1 egg
  • 1/2 cup panko bread crumbs homemade or store-bought
  • 1 tbsp olive oil
  • 10 oz. fettuccine
  • 2 Tbsp butter
  • 3 cloves garlic minced
  • juice from 1 lemon (or less to taste)
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 2 tsp Italian seasoning (or more)
  • fresh Parsley (chopped, for garnish) 

  1. Prepare 3 bowls for each of the following: Parmesan cheese,
    egg and bread crumbs. Dip each chicken breast in the Parmesan, then in the egg,
    and then coat in the bread crumb mixture.
  2. Preheat large skillet over medium heat. Add olive oil. Once
    oil is bubbling, place coated chickens onto the skillet.
  3. Cook for about 3-4 minutes on each side until the outside is
    crispy and the chicken is cooked through. Remove onto a plate. Slice them into
    bite size pieces or keep them whole.
  4. Meanwhile cook the pasta according to package directions and
    drain.
  5. Add butter to the skillet. Once it melts, add garlic and
    cook for 1-2 minutes. Now add lemon, wine and heavy cream.
  6. Add cooked pasta into the sauce. Season generously with
    salt, pepper and Italian seasoning, to your liking. Stir well into the sauce
    and reheat. Add sliced chicken breasts into the pan to reheat.
  7. Serve hot, with chopped parsley and additional Parmesan.
  8. Garnish with chopped fresh parsley.

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