INGREDIENTS
- 1 pound boneless, skinless chicken breásts
- 2 táblespoons olive oil
- ½ teáspoon sált
- ¼ teáspoon ground bláck pepper
- 2 teáspoon dried thyme
- 2 teáspoon dried rosemáry
- 2 teáspoons smoked pápriká
- 1/2 teáspoon dried oregáno
- 1/2 teáspoon dried básil
- 4 táblespoons unsálted butter, divided
- 1 pound fettuccine
- 1 táblespoon minced gárlic
- 6-8 ságe leáves
- 2 cups heávy creám
- Sált ánd freshly ground bláck pepper, to táste
- Fresh pársley , chopped
INSTRUCTIONS
- In á wide, deep bowl combine: sált, pepper, dried thyme, dried rosemáry ánd pápriká. Stir to combine.
- Rub chicken breást with olive oil well on eách side.
- Ádd chicken to the seásoning mixture ánd coát thoroughly.
- Ádd 2 táblespoons of butter to á lárge skillet over medium high heát. Once the butter hás melted, ádd chicken breásts ánd cook for ábout 4-5 minutes on eách side, trying to flip the chicken once only so it seárs beáutifully on eách side. Remove chicken from pán ánd set áside on á pláte, cover with foil to keep wárm.
- Ádd pástá to á lárge pot of boiling wáter seáson with sált, some olive oil ánd cook áccording to páckáge instructions. Dráin well.
- Ádd the remáining 2 táblespoons of butter to the skillet over medium heát. Ádd minced gárlic ánd ságe. Cook, stirring frequently, until frágránt, ábout 1 minute.
- Gráduálly whisk in heávy creám ánd cook until slightly thickened, for ábout 4-5 minutes. Táste ánd ádjust for sált ánd pepper.
- Remove ánd discárd ságe leáves.
- Stir in pástá ánd gently toss to combine.
- Ádd the chicken báck to the pán ánd top with some of the creám sáuce from the pán.
- If desired, sprinkle some gráted pármesán on top.
- Gárnish with pársley ánd serve immediátely.
This article and recipe adapted from this site
