- 2 T butter
- 1 T olive oil
- 4 free-range chicken breasts, sliced
- Crushed garlic
- Al dente linguini
- Chopped parsley
- Sea salt and freshly ground black pepper
- Lemon juice
- Lemon zest
Heat butter and olive oil in a saucepan. Add sliced chicken breasts, lemon juice, lemon zest and crushed garlic, and pan-fry until golden.
Add fresh al dente linguini to the saucepan and toss until coated. Stir through a handful of chopped parsley and season with sea salt and freshly ground black pepper.