Ingredients:
✨ 1 pound boneless, skinless chicken breasts
✨ 1 cup all-purpose flour
✨ 2 eggs
✨ 1 cup pappardelle noodles
✨ 2 tablespoons butter
✨ 2 cloves garlic, minced
✨ 1 cup white wine
✨ 1 cup chicken broth
✨ 1 cup heavy cream
✨ 1 teaspoon dried thyme
✨ Salt and pepper, to taste
✨ Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pappardelle noodles according to package instructions.
2. In a shallow dish, mix together flour, eggs, and a pinch of salt and pepper.
3. Dip chicken breasts in flour mixture, coating both sides evenly.
4. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
5. Add chicken breasts to the skillet and cook until browned and cooked through.
6. Remove chicken from the skillet and set aside.
7. Add white wine, chicken broth, and heavy cream to the skillet. Stir to combine.
8. Bring sauce to a simmer and cook until slightly thickened.
9. Stir in thyme and season with salt and pepper to taste.
10. Serve chicken breasts with pappardelle noodles and creamy Francese sauce spooned over the top.