Herbed Skillet Chicken on Fettuccine

  • 8 oz. spinach fettuccine
  • ¼ cup unbleached all purpose flour
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 boneless chicken breast halves
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • ½ cup chicken broth
  • 3 tbsp lemon juice
  • 2 tbsp chopped fresh basil and/or oregano
Directions

Prepare the fettuccine according to package directions. On a plate combine flour, salt and pepper. Add the chicken, one breast at a time, pressing to coat with the flour mixture. Heat the oil in a skillet over medium heat. Add the chicken and cook, turning occasionally, for 8 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chicken broth, lemon juice, and the basil and/ or the oregano. Bring to boil over high heat. Reduce the heat to low, cover, and simmer for 4 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Evenly divide the fettuccine onto 4 plates. Top each with a chicken breast and drizzle with the broth mixture. 4 servings
Source: http://www.chickenrecipequeen.com/

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