Creamy Lemon Chicken
from Keeping Up
2 tablespoons olive oil
10 boneless, skinless chicken tenders
1 teaspoon Herbes de Provence
1/2 teaspoon creole seasoning or other spicy seasoning salt
1 cup reduced-sodium chicken broth
1 3/4 cups heavy cream
zest of 1 lemon
2 teaspoons lemon juice
3/4 pound fettuccine, cooked al dente according to package directions
Pat chicken tenders dry and sprinkle with Herbes de Provence and creole seasoning. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through, 1 to 2 minutes. Remove chicken from broth and set aside.
Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine.
Herbes de Provence is a French herb blend, readily available on the spice isle. Your guests will never know these sophisticated flavors came together in 20 minutes!
This dish will knock your socks off! I added a little cayenne pepper to mine instead of creole seasoning. I didn't want it too spicy because then my kids wouldn't eat it. If you do not have chicken tenders like me, then cut your chicken down the middle and then you will have a chicken tender. Once the chicken was browned on both sides and it was ready to be taken out of the pan, I placed it on a plate and covered it tightly with foil and stuck it in a warmed oven so it would stay warm and moist. I also grated some fresh Parmesan cheese over the top of the chicken once it was added to the pasta. Please go and try this soon. It is worth a special trip to the grocery store just for the Herbes de Provence. Oh, and your house will smell divine.
The sauce and chicken ready to join the pasta.
Please don't overcook your pasta...there is nothing worse than mushy overcooked pasta. Set the timer!