Price per serving for three: $2.22
You will need to buy a package of boneless skinless chicken breasts. If you don't have on hand, onion, garlic, parsley, fresh lemons, butter and heavy cream plus parmesan, then you will have to stop by the grocer. Of course, you will need to have linguine pasta.
Take out your covered skillet and melt in 4 tbs of olive oil and 1 tbs of coconut oil and the same amount of butter on low heat. Chop one onion and add to the sputtering oils as they mix in your skillet. Besides onion, if you want you can also add one glove of crushed garlic. I never tire of the taste of onion and garlic in Italian food. Once the edges start to brown, push aside to lay in your 1/2 inch cut chicken breasts down side which has been smothered in homemade mayo, patted in dry bread crumbs and sprinkled with fresh dried herbs from the garden. Cover and let the oils and juices go to work, on med. heat. Once the meat is white, turn over and see the lovely browned side which was first turned down in the skillet.
Add to the skillet, 3/4 cup of heavy cream and cover, turn down to low heat. Start water boiling to cook the linguine, don't forget the pinch of salt. Once the pasta is just tender, drain and pour out onto a low lipped serving platter. Place your chicken breasts onto the pasta and pour out the sauce. Squeeze fresh lemon, sprinkle with parmesan, garnish with parsley sprigs and serve.
Tutti a Tavola!
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