Categories: Chicken, Italian, Pasta
Ingredients
- 1 lb skinless, boneless chicken breasts
- 1 egg, beaten
- 1 cup milk
- 1 tbsp lemon juice
- 1 1/2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1/3 cup seasoned bread crumbs
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tbsp steak seasoning
- 2 tbsp butter
- 2 tbsp olive oil
- 1 lb linguine noodles
- 1 tbsp salt
- 1 scant cup chicken broth
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese
- 2-3 cloves minced garlic
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 basil leaves, chiffonaded
- 1 tbsp fresh parsley, chopped
Directions
-
Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.