I made this the other night for dinner and it was yummo.
I came up wit the recipe myself.
1 large shallot finely diced
2 large cloves of garlic smashed and chopped
1 1/2 tablespoon fresh thyme
1/2 cup of sherry
1 cup fat free low sodium chicken broth or stock
1/4 cup of cream or half and half
1/2 cup fresh grated Parmesan cheese
zest of a lemon
1/4 cup of fresh lemon juice
flour for dusting (seasoned with spices)
pasta (any type)
panko bread crumbs
How ever much chicken you want to make is up to you...
*Take chicken and pound flat so it's about and inch or so thick and even.
* In a saute pan add about a tablespoon of olive oil and butter and heat on high. (I like the two mixed, the butter gives it nice flavor)
*while your pan is heating, dust chicken with a seasoned flour (whatever spices you want)
I used salt, lemon pepper, garlic powder and thyme.
*When oil and butter is heated add chicken and lightly brown on both sides. (the chicken should cook pretty fast because it is thin)
*When chicken is done, I put it in my oven on warmer so it stays warm.
*In a saute pan on medium heat add 1/2 tablespoon of olive oil and tablespoon of butter.
*Saute shallot, garlic, thyme for a few minutes until shallots are translucent.
*Then add sherry and chicken broth, let simmer for a few minutes.
*Then add cream and cheese and let simmer and thicken for a few minutes.
*Lastly add lemon juice and zest.
Boil pasta and drain.
Add most of the sauce to the cooked pasta reserving a little for the chicken.
Drizzle left over sauce on top of chicken.
I also lightly browned some panko bread crumbs and sprinkled on top of pasta.
Hope you try and enjoy it.
Sorry about the directions. Not very good a explaining what I did!
If yo have any questions please feel free to leave comment.