Garlic Herb Chicken with Creamy Fettuccine
Ingredients:
– 4 small boneless skinless chicken breasts (about 1 1/2 pounds total)
– 1 teaspoon fine salt
– 3/4 teaspoon ground black pepper, divided
– 2 tablespoons neutral oil (such as canola)
– 2 tablespoons unsalted butter
– 1/4 cup finely chopped shallot
– 3 large cloves garlic, finely chopped (1 tablespoon)
– 1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, parsley, and sage), plus more parsley for garnish
– 1/2 cup dry white wine
– 1 cup chicken stock
– 1 cup heavy whipping cream
– 2 teaspoons Dijon mustard
– 12 ounces dry fettuccine pasta
– 1/2 cup (2 ounces) grated Parmesan
Directions:
1. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté for 2-3 minutes until softened and fragrant.
4. Stir in the fresh herbs and cook for another minute. Add the white wine and simmer for 2-3 minutes, allowing it to reduce by half.
5. Stir in the chicken stock, heavy cream, Dijon mustard, remaining salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Meanwhile, cook the fettuccine in salted boiling water according to package instructions. Drain and set aside.
7. Return the chicken breasts to the skillet with the sauce and cook for another 2 minutes, ensuring the chicken is heated through.
8. Toss the cooked fettuccine with the sauce and sprinkle with grated Parmesan and fresh parsley for garnish.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4 servings | Kcal: 720 kcal per serving
