This is a great dish for those nights you've had a long day and really don't want to spend much time cooking. It has great depth of flavor and a nice spicy kick. The best part was that it only took about 15 or 20 minutes from start to finish.
Chicken in Garlic Broth
Recipe from Mary Ellen's Cooking Creations, adapted
Total Cook & Prep Time - 20 minutes
2 chicken breasts, pounded a bit
1 TBSP butter & 1 TBSP olive oil
Flour, for dredging
Salt & Pepper
4-5 cloves garlic, minced
1 small onion, diced
1/4 - 1/2 tsp red pepper flakes
1/4 cup dry white wine or chicken broth
1 cup chicken broth
1/2 lb cooked fetuccini
Grated Parmesan cheese, optional
Cook pasta to al dente. Drain & set aside.
Meanwhile, heat butter & oil in a large pan over medium heat. Season chicken with salt & pepper and then dredge in the flour. Cook chicken until cooked through, about 5 minutes per side. Transfer to a covered dish or the oven to keep warm.
Add a bit more oil to the pan if it is dry, and then sautee the garlic and onions until onions are soft. Add red pepper flakes.
Add wine and scrape up any brown bits, then add chicken broth and bring to a simmer. Simmer for about 5 minutes. Toss pasta in the broth. Return the chicken to the pan and cover the chicken in broth.
To serve, pour some sauce over the chicken and serve next to the pasta. Top with Parmesan cheese.