Serves 1
Directions
- 1Slice the chicken breast into three pieces.
- 2Use a mallet to thin them out.
- 3Season each side with salt, pepper, and garlic powder.
- 4Add flour, garlic powder, salt, and pepper in a bowl and mix.
- 5Crack the eggs, add salt, pepper, parmigiano cheese, fresh parsley and whisk it in another bowl.
- 6Coat the chicken pieces in the seasoned flour.
- 7Dip into seasoned egg wash and set on a plate.
- 8Add butter and olive oil in a heated pan and melt that butter.
- 9Begin browning the chicken for about three minutes per side.
- 10Remove the chicken and set them aside.
- 11Add the shallots, crushed garlic and butter in the same pan and sauté.
- 12Add lemon slices and deglaze the pan with white wine and cook off the alcohol.
- 13Give it a squeeze of fresh lemon, then add the chicken broth and slurry to thicken things up a little.
- 14Place the chicken back in and cook on medium low heat for about 10 minutes.
- 15Cook the bow tie pasta.
- 16Remove the chicken and place it on a platter.
- 17Add a little more butter to the sauce.
- 18Add the bow tie pasta and mix it well.
- 19Add fresh parsley and don't forget the parmigiano reggiano.
- 20Place the bow tie pasta on a plate and lay a piece of chicken on top.
- 21Pour that delicious sauce all over.
- 22Sprinkle with fresh parsley and top with a lemon slice and enjoy.
Ingredients
- 4 chicken breasts
- 450 g Farfalle pasta
- 0.5 cup white wine
- 1.25 cup chicken broth
- 70 g butter
- 0.25 cup chopped parsley
- 1 shallot
- 3 garlic cloves crushed
- 4 eggs
- 1 lemon
- 1 cup flour
- 1 tbsp garlic powder
- 1 tbsp Parmigiano Reggiano
- tbsp olive oil
- salt
- pepper
Equipment
knifemalletbowlsforkwhiskpan
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