CREAMY LEMON CHICKEN

2 tablespoons olive oil

10 boneless, skinless chicken tenders

1 teaspoon Herbes de Provence

1/2 teaspoon creole seasoning or other spicy seasoning salt

1 cup reduced-sodium chicken broth

1 3/4 cup heavy cream

zest of 1 lemon

2 teaspoons lemon juice

3/4 pound fettuccine, cooked al dente according to package directions

Pat chicken tenders dry and sprinkle with Herbes de Province and creole seasoning. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine.