Ingredients
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1 lemon
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1/4 cup flour
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1 1/4-1 1/2 teaspoons seasoning salt
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1 1/2 lbs chicken breasts, thin sliced cutlets
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1/4 cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
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8 ounces penne pasta (I use the Barilla Mini Penne)
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2 teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
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3/4 cup white wine
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1/2 cup whipping cream
Instructions
- Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
- Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
- Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
- Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
- Add pasta to boiling water; cook 6-8 minutes or to your liking.
- Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
- Drain pasta and stir into chicken mixture.
- Enjoy.
- Note: Can substitute rice for pasta.