- 250 g uncooked fettuccine
- 1 kg chicken breasts skinless and boneless (about 3 or 4)
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 2 cloves garlic minced
- 1 cup chicken broth low sodium
- 1 tbsp fresh thyme chopped
- 1 tbsp brined capers (optional)
- tbsp juice from 1 lemon about 3
- 1 cup heavy cream
- 1 tbsp fresh parsley chopped
Cook the fettuccine according to package instructions until it’s al dente.
Preheat oven to 180 degrees C.
Add the 1/2 cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.
In an oven safe skillet melt the butter over medium heat. add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside.
Discard the leftover butter in the skillet and add the olive oil. Whisk in the flour until a paste forms. Stir in the garlic and cook for 30 seconds. Whisk in the chicken broth, you will notice it start to thicken immediately.
Add the thyme, capers, lemon juice and stir. Stir in the heavy cream and season with salt and pepper if needed. Add the chicken back to the skillet and place in the oven and cook for about 30 minutes until chicken is cooked through.
Toss the pasta together with sauce, you can remove the chicken to make it easier to toss the pasta with the sauce, then garnish with parsley and if preferred some Parmesan cheese.