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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

  1. In á wide deep bowl combine: sált pepper dried thyme dried rosemáry ánd pápriká. Stir to combine.
  2. Rub chicken breást with olive oil well on eách side.
  3. Ádd chicken to the seásoning mixture ánd coát thoroughly.
  4. 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.
  5. Ádd pástá to á lárge pot of boiling wáter seáson with sált some olive oil ánd cook áccording to páckáge instructions. Dráin well.
  6. 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.
  7. Gráduálly whisk in heávy creám ánd cook until slightly thickened for ábout 4-5 minutes. Táste ánd ádjust for sált ánd pepper.
  8. Remove ánd discárd ságe leáves.
  9. Stir in pástá ánd gently toss to combine.
  10. Ádd the chicken báck to the pán ánd top with some of the creám sáuce from the pán.
  11. If desired sprinkle some gráted pármesán on top.
  12. Gárnish with pársley ánd serve immediátely.

This article and recipe adapted from this site

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