Pan-Fried Chicken Fettuccine Alfredo

Get ready for a meal that will make its way into your regular rotation! It's creamy and savory and just all-around perfect!  I found this recipe online and made my own tweaks to it.  Here's my version of Pan-Fried Chicken Fettuccine Alfredo.

First, beat 1 egg with 1 cup of milk, 1 TBSP lemon juice and 1 1/2 tsp. garlic powder. Put all of this in a ziploc baggie with some thin chicken breasts (2, 3, or 4 depending on how many people you're cooking for), and let it sit for about 3 or 4 hours.

After you chicken marinates, mix together a cup of flour, 1/3 cup italian bread crumbs, 1 tsp. baking soda, 1 tsp. kosher salt, and 1 1/2 tsp. Montreal Steak seasoning. Dredge your chicken in this mixture. You can let it sit for a bit after you coat it while you get the sauce and noodles started.

Go ahead and get your water boiling for the noodles. Add  some salt and cook about a half of a package of fettuccine noodles (for 2-3 people).

Meanwhile, heat one cup of chicken broth over medium high heat until you get a rolling boil. Then, reduce heat to medium and add 2 cups heavy whipping cream, 2 TBSP cornstarch, and some minced garlic (I buy a big jar of minced garlic at Wal-Mart--and used a spoon or two of it). 

Reduce the heat on the sauce to a low simmer and add 1 cup grated Parmesan, and salt and pepper to taste. Let that cook for about 15 minutes or so, stirring often to melt the cheese and incorporate it evenly.

In a skillet (Yes, you're going to be using almost every burner on your stovetop.), melt 2 TBSP butter with 2 TBSP olive oil. Cook your chicken until done. (I sprinkled mine with some basil and parsley while it was browning in the butter.)

Now, go back to your sauce and add some more basil and parsley--dried or fresh--to taste.

Serve with noodles on the bottom, topped with sauce, then chicken, then sauce again. Garnish dish with more basil and parsley and grated Parmesan.

Now...enjoy the best Alfredo you've ever tasted!