Even though we’ve had Chicken Fettuccine Alfredo many times before, it’s still a special dish for us; we only eat it on the rarest occasions when we don’t care about our health or waistlines.
This variation of our childhood favorite, Chicken Fettuccine Alfredo, is enhanced by adding roasted garlic.
- 3 boneless skinless chicken breasts, cut in halves crosswise
- 5 cloves of chopped garlic
- 1 cup of chicken broth
- 1/2 cup of dry white wine
- 2/3 cup of all purpose flour
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of chopped flat-leaf parsley
- 2 large eggs
- 2 tablespoons of butter
- 2 tablespoons of water
- 1/2 lemon, thinly sliced
- 1/2 lemon, juiced
- Freshly ground black pepper
- Set the chicken breast aside on a platter after you’ve prepared it. Sprinkle some salt and pepper over the flour in a shallow dish or pie plate. Use your hands to blend the ingredients. Beat the eggs with 2 tablespoons of water in a separate shallow bowl.
- Over medium-heat, add the olive oil to a cast iron skillet and stir to coat. Salt and pepper the chicken, then dredge it in the seasoned flour before cooking. Ensure they are well covered in the egg wash before letting the excess drip off. When the oil is hot, add the cutlets and cook for 4 minutes on each side until golden brown, turning them over halfway through cooking time. Take a platter and place the chicken cutlets on top of it.
- Lemon slices can be added to the pan and cooked for up to two minutes until they become aromatic. Make sure to stir frequently while simmering the sauce for 5 minutes to decrease it somewhat. Add the butter and turn the heat down to medium-low.
- Toss the lemon slices on top of the chicken cutlets and return the pan to medium heat. To ensure the chicken is well heated, simmer for no more than 2 minutes. Garnish with chopped parsley and serve with pasta or rice, seasoning with salt and pepper to taste.