Lemon Chicken Pasta
Take a boneless skinless chicken breast and beat it until it’s approximate 1/4” thick. In a bowl crack 2 eggs add a splash of milk and whisk together. In another bowl add panko, 1 tbsp of black pepper, and zest of 1 lemon. Dip chicken breast in egg mixture then dredge in panko mixture. In a pan add olive oil, once it is hot, fry the chicken breast flipping as necessary. Then set aside.
I prefer fresh linguine. But just used dry spaghetti for this as it was all I had. Anyways bring pot of water to a boil, generously salt the water boil the noodles to Aldente, drain and add to sauce.
Add oil, and 2 tbsp of butter to a deep pan. Dice 1 medium onion, and add to hot pan. Cook until translucent. Mince 4 cloves of garlic add to pan and cook until fragrant. Add 1/2 cup of white wine to deglaze, and juice of 1 lemon. Once wine is cooked down, add 2 cups of heavy cream. Bring sauce to a simmer, pull from heat and stir in 3/4 of a cup of shredded Parmesan cheese.
Add Noodles, parsley, salt and pepper to taste sauce.Be sure to coat the noodles well.
Plate by placing pasta, layer of arugula, and then sliced chicken. Garnish with fresh lemon juice, Parmesan, and fresh cracked pepper.