Chicken Alfredo

Here's a recipe that is quick, easy and oh so delicious. I don't like to toot my own horn but I would claim this to be restaurant-style. Yes, I said it!

What you need:

4 butterfly chicken breasts

1/4 cup of Herbe de Provence

Salt/Pepper, to taste

2 tbs olive oil

500 ml heavy cream

1/2 cup of butter

1 cup of freshly grated Parmigian0-Reggiano

450g of fettuccine

Parsley, for garnish

Heat oil in a pan. Sprinkle herbs and salt and pepper on both sides of the chicken breasts. Cook the chicken for 4 minutes on each side. Set aside.

Heat cream in a deep saute pan. Add the butter. Once melted add the Parmesan. Salt and pepper to your taste. Cook the pasta as indicated on the package. Toss in the cooked pasta in the sauce.

Serve the chicken over the fettuccine Alfredo and sprinkle with parsley.

Bon appétit!