We served this with an arugula salad, sourdough bread, a Justin Sauvignon Blanc, and lemon cake with berries and whipped cream for dessert.
Serves 2
Pasta Ingredients:
4 – 8 oz fettuccini
1 T butter
1/3 cup grated parmesan cheese
Chopped Italian parsley
Chicken Ingredients:
4 thin chicken breasts
Flour
Olive oil
Salt and pepper to taste
1 cup white wine
1 lemon
2 T butter
Fresh parsley
½ cup grated parmesan cheese
Instructions:
1. Boil pasta in salted water according to package directions.
2. Drain water and stir in butter, parmesan, and parsley.
3. Sprinkle the chicken with flour and fry them in olive oil.
4. Give the chicken a little color on both sides and season with salt and pepper.
5. Add the white wine.
6. Juice the lemon directly over chicken
7. Finish it off with the butter and some fresh parsley.
8. Plate the pasta and add chicken on top.
9. Finish with parmesan.