Ingredients
1 lb chicken breasts, deboned and skinless
2 tbsp olive oil
salt & pepper, to taste
⅓ cup all purpose flour, use extra for coating chicken
4 oz butter, unsalted
3 cups heavy whipping cream
1 ½ cup parmesan, shredded or powdered
2 cloves garlic, minced
1 ½ lbs linguine pasta, cooked and drained
1 tbsp chop parsley
1 cup chicken stock
Preparation
Coat chicken in flour, salt, and pepper and transfer to a hot skillet with the oil. Add about 2 tbsp butter to the oil.
Cook chicken through for about 3 to 4 minutes on each side.
Remove from heat and set aside in a warm area.
In the same skillet, melt butter and whisk in the remaining flour.
Pour in chicken stock, let it warm. Add cream and garlic.
Bring to a simmer and whisk in parmesan, salt, and pepper until sauce begins to thicken.
Toss pasta with sauce and chicken pieces.
Garnish and serve hot.
