Ingredients: |
Ingredients: 8 ounces linguini noodles
1 Tablespoon olive oil + 2 Tablespoons olive oil
2 Tablespoons butter
4 Boneless, skinless chicken breasts, rinsed and patted dry.
1 cup chicken broth
1/2 cup diced onion
1 cup heavy cream
1 Tablespoon minced garlic or 3 cloves of garlic or 2 teaspoons garlic paste.
1 lemon sliced into 4 slices
1 Tablespoon corn starch
1 Tablespoon water
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Directions: |
Directions:Preheat oven to 300*F
In a large pot add linguini noodles, 1 Tablespoon olive oil & enough water to cover noodles. Cook noodles according to package directions.
Add butter & 2 Tablespoons of olive oil to a deep skillet and turn to medium heat.
Once pan is hot, add chicken. Cook for 4 minutes, then flip and cook for 4 more minutes. Chicken should have have a golden color but not be cooked through.
Once you've cooked chicken for 4 minutes on each side, put pan into the oven and cook for 10 minutes. (Read ahead as you'll want to make sauce while chicken is cooking)
Remove and check temperature with a digital thermometer. Chicken should be at 170*F. If chicken has not reached a safe temperature, flip chicken and bake for another 10 minutes.
Remove from oven. Check chicken temperature again it should be 170*F. Trust me you'll have the most moist and tasty chicken cooking it this way.
Once chicken is cooked through remove from oven.
While chicken is baking, in a separate skillet or pan, add chicken broth & onions & cook for 8 - 10 minutes without lid until chicken broth cooks down to half and onions are soft.
Add heavy cream, garlic, & lemon slices to chicken broth. Cook for 5 minutes.
In a small bowl mix corn starch and water. Pour mixture into sauce. Stir well, allowing mixture to thicken.
Once chicken is removed from oven add it to cream sauce and mix well.
Remove lemon slices and serve immediately over noodles. |
This recipe for Lemon Garlic Chicken & Pasta is from