CHICKEN ALFREDO WITH FETTUCCINE

1 lb. boneless breast
1 c. half and half
2 Tbsp. white flour
1/4 c. chopped shallot
1 tsp. thyme
1/4 tsp. oregano
1/2 tsp. garlic powder
1 Tbsp. parsley, chopped
1/2 tsp. red pepper
2 c. fettuccini pasta
1/2 c. grated Parmesan cheese
1 Tbsp. cooking oil
1/2 c. lemon juice
1 Tbsp. butter

Heat up oil slightly in a frying pan over a medium
flame. Saute chicken breasts and shallots in oil for 5 minutes
or until golden brown. Add lemon juice to chicken and cook for
an additional 10 minutes. Remove chicken from flame. Save
chicken stock. Transfer chicken into a casserole dish. Melt
butter in clean frying pan. Add flour to butter and stir for
about 3 minutes. Slowly add half and half, stirring continu-
ously. Add all spices and seasonings to sauce. Stir in
chicken stock and keep stirring. Reduce heat and slowly stir
in Parmesan cheese. Keep stirring until a smooth consistency
is achieved. Pour sauce over chicken in casserole dish. Cover
and bake for 20 minutes at 350 degrees. While chicken is cooking,
prepare fettuccine pasta. When chicken is done, serve immedi-
ately. Makes 3 servings.