Ingredients
2 pounds boneless skinless chicken breasts and thighs (anyone or the other or a combination)
1 teaspoon kosher salt
2 tablespoons all-purpose flour
½ teaspoon white pepper
½ teaspoon paprika
1 pound linguini or fettuccini
3 tablespoons extra virgin olive oil, divided
½ cup shallots, coarsely chopped
1 tablespoon lemon zest
¼ cup white wine such as chardonnay
2 tablespoons lemon juice freshly squeezed
1 small bunch fresh thyme (about 12 stems)
1 cup chicken stock
1 cup heavy cream (half a pint)
3 tablespoons cold butter
Lemon slices for garnish

Instructions
Butterfly chicken to even out the thickness. Does not need to be thin, just even thickness. Lay chicken out onto a platter or your cutting board and sprinkle both sides with the kosher salt.
Mix flour, pepper, and paprika and place in a small sieve and using a spoon, tap the side of the sieve to sprinkle the flour mixture over both sides of the chicken. Then let the chicken sit untouched at room temperature while you prepare the other Ingredients, at least 30 minutes.
Place a pot of salted water on to boil and cook the pasta to al dente. Drain and hold for serving.
While pasta is cooking, in a large non-stick saute pan over medium-high heat, place two tablespoons of the olive oil and once hot, add the chicken and only cook two minutes per side. Remove chicken and hold. The chicken will not be fully cooked yet.
Reduce the heat to medium and add the remaining oil, shallots, and zest and cook for two minutes.
Increase heat to medium-high and add wine, lemon juice, and fresh thyme sprigs.
Cook to evaporate all liquid, about two minutes then add the chicken stock.
Reduce the stock down to about ¼ cup, about more than five minutes.
Remove and discard thyme sprigs then add cream, the partially cooked chicken (including any juices from the dish), and cook on medium heat to thicken the sauce slightly and to finish cooking the chicken, about another five minutes. Turn chicken pieces over a few times as you cook to get them coated in the sauce. Do not overcook the chicken.
Remove chicken to a serving platter and off heat, stir in the cold butter to thicken the pan sauce further.
Cover the cooked chicken with the pan sauce and serve the pasta in a separate bowl.
Garnish with lemon slices.
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