- chicken breasts - 450 Grams
- egg - 1 piece
- milk - 1 cup
- lemon juice - 1 st. a spoon
- garlic powder - 5 teaspoons
- flour - 1 cup
- bread crumbs - 1/3 Cups
- salt - 1 st. a spoon
- baking powder - 1 teaspoon
- seasoning for steak - 1 Art. a spoon
- butter - 2 items. spoons
- olive oil - 2 items. spoons
- pasta Lingvini with noodles - 450 Grams
- chicken broth - 1 cup
- cream - 2 cups (fatty)
- Parmesan cheese - 1 cup
- garlic - 2-3 teeth
- cornstarch - 2 Art. spoons
- pepper - 1/2 teaspoonfuls
- Basil leaves - 8 pieces
- parsley - 1 st. a spoon
1. Place the chicken between layers of waxed paper and beat off with a hammer for meat. 2. In a small bowl, mix the eggs, milk, lemon juice and garlic powder. Dip the chicken into the mixture. Close and put in the fridge for 2 to 4 hours. 3. After marinating, mix together flour, breadcrumbs, salt, baking powder and steak seasoning in a small bowl. 4. Remove the chicken from the milk mixture, shake off the excess and roll in the flour mixture. 5. Add 1 tablespoon of salt in a large saucepan with water and bring to a boil. Boil the pasta according to the instructions on the package. 6. Then in a medium saucepan, heat the chicken broth over low heat, bringing to a boil. Reduce the heat to medium and add cream, milk, sugar and chopped garlic. Mix. Bring to a boil and cook, stirring, for 1 minute. Reduce the heat to a minimum, add grated Parmesan cheese, salt and pepper. Cook over low heat for about 10 minutes until the cheese melts and the sauce thickens. 7. Meanwhile heat olive oil and olive oil in a large frying pan over medium heat. Put the chicken in a frying pan and fry for 4-5 minutes on each side. 8. Grind the basil and parsley and add to the sauce. 9. Put chicken and pasta on plates, pour cream sauce and serve.
Servings: 2