Step 1

Prepare pasta per package directions.

Step 2

Begin by scrambling the eggs in one bowl and combining the Salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.

Step 3

Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn.

Step 4

Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.

Step 6

Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/3, then stir in the basil and pasta.

Step 7

Nestle the chicken into the pasta. Garnish with fresh basil and serve hot. Enjoy!