The zesty and citrus flavors of this dish will lighten up these cold and drab winter nights.
Recipe and photograph by Kimme Hargrove
(Serves 2, double for 4)
8 ounces pasta
2 boneless, skinless chicken breasts
Salt and pepper
½ cup flour
5 Tablespoons butter, divided
3 garlic cloves, minced
1 cup half & half, milk or whipping cream (or mixture of these depending on how thick you want the sauce – may add milk during cooking if sauce gets too thick)
Juice and zest of 1 lemon
½ cup grated Parmesan
Optional: Freshly grated Parmesan for garnish
Cook pasta according to directions, and set aside (can add a teaspoon of olive oil right before serving to help break up the pasta).
Cut chicken breasts in half, and pound out to ½-inch thickness. Season both sides with salt, pepper and garlic powder. Dredge through flour until covered thoroughly.
Heat 2 Tablespoons butter in a skillet over medium heat. When butter is slightly browned, add chicken and cook on each side until golden brown (about 4-5 minutes per side). Set chicken aside and cover in aluminum foil.
Leave brown bits from cooking chicken in skillet. Add remaining 3 Tablespoons of butter, and melt. Add garlic, and stir for about 1 minute. Add cream/milk mixture, and bring to a simmer (may add extra milk here if sauce is too thick). Add lemon juice and zest, and stir to combine. Add Parmesan cheese, and stir until smooth.
Put pasta on a plate with chicken on top, and drizzle sauce over both. Grate fresh Parmesan cheese on top, and serve.
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