Ingredients:
3 large boneless skinless chicken breast
1/4 cup grainy Dijon mustard
2 tablespoons mayonnaise
1 lemon, juice and zest
1 egg
1 teaspoon chopped fresh thyme
Flour and bread crumbs for dredging
Additional 2 tbls of flour
2 cups hot water combined with 3 chicken bouillon cubes
2 Tbls Onion powder and garlic powder
1lb linguine broken in half
1 bag frozen peas (steamed in microwave
8 oz sour cream
Salt and pepper to taste
Directions:
-In 1 bowl mix flour, onion and garlic powder and salt and pepper to taste stir to combine.
-In 2nd bowl mix Mayo, grainy honey dijon mustard, juice of half a lemon and egg whisk to combine.
-In 3rd bowl mix bread crumbs and lemon zest stir to combine.
-Dredge chicken breasts through flour mixture then mustard mixture then bread crumb mixture.
-Cook in a mixture of 2 tlbs of butter and olive oil. When done they should be well browned on both sides. Remove from pan and place on a plate with a paper towel.
-Add 2 tbls onion and garlic powder along with 2 tbls butter stir to combine then add 2 tbls of flour and cook 1 to 2 minutes longer. Add in water and bouillon cubes and 8 oz sour cream whisk until sour cream is combined.
-Add 1 lb al dente linguine and peas cook until linguine is finished cooking. Meanwhile squeeze in other half of lemon juice. When noodles are finished put in serving dish and top with chicken. Enjoy!!