Week night dinner…..

Two chicken breasts, split in half or left whole and a little fettuccini and dinner is organized.

Parmesan Chicken with Fettuccini

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Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 2 people



  • 2 whole skinless boneless chicken breast halves (4 oz. each)
  • 2 tbsp olive oil for sauté
  • 1/2 tbsp kosher salt or to taste
  • 1/2 cup grated parmesan cheese
  • 1 tbsp all-purpose flour


  • 3-4 nests fettuccine (uncooked)
  • 1 tbsp kosher salt (added to water)
  • 1 tbsp unsalted butter
  • freshly ground black pepper


  • Gather all ingredients before starting recipe
  • Split chicken breasts into two horizontally and separate tenderloin from breast. Salt the chicken pieces and then mix parmesan and flour on a sheet of wax paper.
  • Add oil to large frying pan and heat over medium high heat.
  • Dredge chicken pieces in the flour and parmesan mixture until well coated.
  • When the oil is hot (test with a tiny piece of chicken in the oil, if it sizzles, it's hot enough) Add the chicken pieces and sauté for about 8-10 minutes.
  • Check after 8 minutes, and if the chicken pieces are a nice golden color, turn the chicken and cook for a further 8 to 10 minutes.
  • Place on a platter and serve with cooked fettuccini tossed on butter and seasoned with freshly ground black pepper.

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