For the chicken:
1 pound linguine pasta
1 tablespoon any type of oil
2 tablespoons land o lakes butter
4 chicken breasts, boneless and skinless, thinly sliced
2 cups Italian-seasoned or panko breadcrumbs
For the lemon-butter sauce:
4 ounces fresh mayor lemon juice or key limes
1/4 cup chicken broth
1/2 cup heavy whipping cream
1 cup butter, cubed
1/4 teaspoon tajin salt
1/4 teaspoon pepper
Italian parsley, optional, chopped, for garnish
and cilantro optional, chopped, for garnish
Directions
Cook the pasta to al dente, according to the package directions. Set it aside.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.
Coat the chicken in the breadcrumbs.
Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.
Transfer the chicken from the skillet and set it aside.
In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
Reduce the heat to medium-low.
Add the cream and simmer until thickened, about 2-3 minutes.
Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.
Add the pasta to the lemon-butter sauce and season with the salt and the pepper.
Add the chicken over top of the pasta.
Garnish with the parsley and cilantro and serve!