1tspdried herbs of your choice(basil, rosemary, sage, thyme or Herbs de Provence all work well)
1cupwhipping or heavy cream
1-2tsplemon juice
salt and pepper to taste
500g (1lb) pastacooked
For the crispy chicken
500g (1lb)chicken breasts
1cupflourseasoned with salt and pepper
3eggs
2cupspanko breadcrumbs
2tsplemon pepper
1tspsalt
1tspgarlic powder
½cupgrated Parmesan
Instructions
Bread and cook the chicken
Halve the chicken breasts horizontally, creating two thin cutlets.
In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt.
Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step.
In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil.
Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through.
Remove and allow to drain on a wire rack set over a sheet pan.
Make the sauce
Melt the butter in a pan then add the onion. Cook until soft and translucent.
Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta then serve with the crispy chicken.