3 chicken breasts, pounded to 1/4-inch thickness
2 tablespoons Dijon mustard
1 cup panko breadcrumbs
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 cup shredded Gruyère cheese
1 cup chopped deli ham
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons finely chopped fresh parsley
1 pound fettuccine pasta
Brush both sides the chicken with the Dijon mustard.
Mix the panko breadcrumbs with the dried thyme, salt, and pepper. Coat the chicken breasts with the panko mixture on both sides. You may need to press the breadcrumbs into the chicken to get all of them to stick.
Heat the oil in a large frying pan on high heat. Add the chicken to the pan and turn the heat down to medium. Fry on both sides until golden brown and the chicken is cooked through.
Keep the chicken breasts warm in a 200 F oven while you prepare the pasta and sauce.
Cook the fettuccine according to the package directions.
Heat the butter and olive oil in a large saucepan. Add the garlic and sauté until fragrant, about 30 seconds to one minute.
Whisk in the flour and turn the heat down to low. Cook for 2 to 3 minutes, stirring frequently to cook off some of the flour taste.
Whisk in the half-and-half and cook until warmed through but not boiling.
Whisk in the Gruyère cheese, a handful at a time until the sauce is rich and creamy.
Add in the ham and the pasta. Cook until the pasta is coated and hot. Top with chopped parsley.