Directions

• Cook fettuccini noodles following package instructions to al-dente. Before draining, capture 1/2 cup of the pasta water and set aside.
• Making the lemon chicken: In a small bowl, whisk one egg and 1 Tbs milk. An another bowl, add in panko crumbs, salt and pepper. Dip each peice of chicken into the egg wash, then into the bread crumbs.
• In a large saucepan over med heat, add olive oil and saute chicken 3-4 minutes per side or until cooked completely through. Transfer the chicken to the cutting board and add 2 Tbs lemon juice over the chicken and cut into strips.
• Lemon Creamy Sauce
• In the same saucepan as earlier over medium heat, melt the butter and add the garlic and onion powder for 1 minute until fragrant.
• Add heavy cream and salt. Let it come up to a simmer stirring often. Lower heat and whisk often while incrementally adding in 2 Tbs lemon juice.
• Turn off the heat. Add the parmesan cheese and mix until melted in to the sauce. Add a dash of salt.
• Add in the noodle and mix well. At this point you can add some of the reserved pasta water if sauce is too thick.
• Fill your plate with noodles and top with the chicken strips. Enjoy!