• 1 1/2 Pounds Boneless Skinless Chicken Breast
• 2 Cups flour (seasoned with salt and pepper to taste)
• 4 Eggs whisked
• 2 Cups Breadcrumbs
• 1/3 Cup Grated Parmesan Cheese
• 2 Tbsp + 2 Tbsp Butter
• 2 Tbsp Minced Garlic
• 1/2 Cup Chicken Stock or White cooking wine
• 3 Cups Heavy Cream
• 3/4 Cup Parmesan Cheese
• 1 Pound Penne Pasta Cooked and Drained

Method-

Dredge the chicken breast in the flour, then egg, then breadcrumbs. Melt 2 Tbsp butter in a skillet and brown chicken on both sides. Finish in the oven at 350 degrees until fully cooked (165 degrees)

In a large pot, melt remaining butter. Sautee Garlic in butter for 2 minutes. Add stock/ wine and bring to a simmer. Add cream and bring to a simmer. Reduce heat to simmer for about 5 minutes. Stir in cheese and bring back to a simmer. Remove from heat.

Toss cooked pasta with sauce. Top with chicken and serve!!

Serves 4-6