Lemon Chicken Pasta by Steve

Ingredients:

Chicken pasta ingredients:

• 1 pot

• 2 medium bowls

• 1 large skillet

• 12 oz fettuccini pasta (or spaghetti)

• 1 Tbsp salt (for cooking the pasta)

• 1 lb boneless, skinless chicken breast

  • (2 medium) cut in half lengthwise

• 1 egg

• 1 Tbsp milk

• 1 cup breadcrumbs

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 Tbsp olive oil

• 2 sprigs parsley

Lemon cream sauce ingredients:

• 1 large saucepan

• 4 Tbsp fresh lemon juice

• 2 Tbsp unsalted butter

• 2 garlic cloves, minced

• 1/4 tsp onion powder

• 2 cups heavy whipping cream

• 1/2 tsp salt

• 1/3 cup parmesan cheese

• 1 Tbsp parsley

Directions:

Pasta:

• Bring pot of water to boil, add 1 Tbsp salt and pasta

• Cook until al-dente

• Save 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Lemon Chicken:

• While pasta is cooking, set up 2 bowls

  • In the first bowl, beat together 1 egg and 1 Tbsp milk

  • In the second bowl, combine 1 cup breadcrumbs, 1/2 tsp salt, and 1/water 8 tsp black pepper

• Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in breadcrumbs, turning to coat

• Heat a large skillet over medium heat

  • Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and saute breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temp of 165° F

  • Transfer to cutting board to coll slightly, squeeze half of the lemon juice over the top then cut into strips

Lemon Cream Sauce:

• In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Saute 1 minute until fragrant

• Add 2 cups heavy whipping cream and 1/2 tsp salt. Bring to a simmer, stirring frequently

• Reduce to low and while whicking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate

• Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt

• Pour sauce over rinsed, drained pasta and toss to coat noodles (add the saved pasta water to thin the sauce if desired)

• Add the chicken strips to the dish (garnish with parsley)