Lemon Chicken Tagliatelle

Cook the tagliatelle in boiling salted water until al dente. Meanwhile, slice each chicken breast horizontally to make 2 thin escalopes. Season the chicken well, then fry in half the butter and half the oil for 2 mins on each side, or until golden (they don’t need to be cooked through), then remove from the pan and set aside.
Fry the garlic in the remaining butter and oil for 1 minute then add the cream and simmer for 3 mins. Add the lemon zest and juice to the pan, stir well, then return the chicken escalopes and simmer for 5 mins or until cooked through. Remove the chicken and keep warm, and season the sauce liberally.
Drain the pasta and add to the sauce with a splash of cooking water if necessary, then return the chicken to the pan and finish with the parsley and parmesan to serve.

20 mins

4 serving

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