30-Minute Chicken Parmesano Vino Bianco
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 4 tbsp unsalted butter
- 1/4 cup extra virgin olive oil
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1/4 tsp crushed red pepper flakes
- 4 boneless skinless chicken breasts
- 3/4 cup flour
- 1/2 tsp pepper divided
- 1 tsp kosher salt divided
- 2 scallions chopped, divided
- 2 roma tomatoes diced, divided
- 1/2 yellow onion grated
- 5 cloves garlic pressed or minced
- 1 cup white wine (i used a sauvignon blanc)
- 1/2 cup fresh grated parmesan cheese
- 1/2 lb dry linguine
- Carbohydrate 37.3046214725624 g
- Cholesterol 71.2875000519329 mg
- Fat 29.2391992021705 g
- Fiber 1.51484353695068 g
- Protein 2.09387911157564 g
- Saturated Fat 15.0837562883298 g
- Serving Size 1 1 Serving (256g)
- Sodium 322.273928861849 mg
- Sugar 35.7897779356117 g
- Trans Fat 1.61498618356324 g
- Calories 416 calories
In a pie plate or shallow dish, combine 1/2 cup flour, 1/2 tsp salt and 1/4 tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess. Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside. Add 4 Tbsp butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and parmesan cheese. Whisk until is you have a smooth mixture. Add up to 1 cup of pasta water to help create the sauce. Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.
