1/4 cup flour
6 boneless, skinless chicken breast halves
1/2 tsp. salt
2 Tbsp. plus 1 tsp. EVOO, divided
3 cloves garlic
1 Tbsp. minced onion
1 1/2 cup whipping cream
1/3 cup grated Parmesan cheese
1 Tbsp. chopped fresh parsley (optional)
Place flour on a plate. Sprinkle chicken with salt & pepper and coat in flour.
Heat 2 Tbsp. EVOO in large skillet over med-high heat.
Add chicken & cook until golden on each side, temp. reaches 180 degrees F & juices run clear.
While the chicken is cooking, I like to get a big pot of water boiling for my noodles.
Then when the chicken is done, take it out of pan & let it sit for a minute.
Meanwhile, in the same pan, put remaining EVOO, garlic, & onion. Cook 1-2 minutes.
Increase heat to med-high & add whipping cream, Parmesan, & pepper.
Cook until sauce is bubbly & slightly thickened (2-3 minutes).
Drain fettucine noodles & put into deep bowl.
Then spoon sauce over noodles & cut up chicken & add it to the top!
Sprinkle with parsley if desired.
I always like to add more garlic & whipping cream.
Just mix sauce & add according to your taste preference!