Chicken with lemon and garlic butter

1. Prepare the chicken with lemon butter and garlic

Lightly flatten the chicken breasts with a meat mallet or rolling pin to ensure an even thickness. This step allows for even cooking and prevents the meat from drying out.

Season the chicken breasts generously with salt, pepper and sweet paprika on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and brown them for about 5 to 6 minutes per side, depending on their thickness, until they are well colored and cooked through. The surface should be golden brown while the inside remains juicy.

Remove the chicken breasts from the pan and keep them warm, covered with a sheet of aluminum foil.

In the same pan, reduce the heat and add the butter. Once melted, stir in the minced garlic, lemon juice, and zest. Sauté gently for about 2 minutes, scraping up any browned bits from the bottom of the pan to concentrate the flavors.

Return the chicken breasts to the pan and coat them generously with the sauce. Let them simmer for another 2 to 3 minutes to allow the sauce to penetrate, then set aside.

2. Prepare the creamy linguine with parmesan

Bring a large pot of salted water to a boil. Cook the linguine according to the package directions, making sure to keep it al dente.

Before draining the pasta, remove about 10 cl of the cooking water and set it aside.

In the same saucepan or in another pan, melt a spoonful of butter over low heat. Pour in the cream and heat gently for 2 minutes, without letting it boil.

Add the grated Parmesan and mix until you have a smooth, creamy sauce. Then stir in the drained linguine.

If the sauce seems too thick, gradually thin it with a little of the reserved cooking water. Adjust the seasoning with salt and pepper.