5 Chicken Breasts Butterflied
3/4 cup Milk
1 Egg White
1 cup Italian Bread Crumbs
2 cloves fresh garlic
Extra Virgin Olive Oil
1 can (or more) Chicken Broth
1 can artichoke hearts
1/2 cup Sun dried tomatoes
Angel hair pasta
1. Butterfly chicken breasts. Cover each piece in a piece of plastic wrap (on both sides) and roll thin with rolling pin or mallet.
2. Beat egg white in with milk. Put chicken breasts in the milk mixture.
3. Dip each milk covered chicken breast in bread crumbs and lightly cover.
4. Put garlic and oil into large skillet. Oil should lightly cover entire pan. Let the garlic cook on Med. to mix flavor in with the oil for 1 min.
5. Drop breaded chicken into skillet and cook on one side until crispy brown. Flip chicken and cook until light brown. Add more oil if needed.
6. Add 1/2 cup chicken broth into side of skillet (careful not to dump it onto the top of crispy brown chicken)
7. Add artichoke hearts and sun dried tomatoes into skillet. Slowly add more chicken broth as you allow chicken to cook. Cover skillet to keep broth from cooking down too much.
8. Boil water and cook pasta
9. Strain pasta and cover with a little olive oil and set aside.
10. Remove chicken breasts with finished cooking.
11. Add pasta into skillet with the broth mixture.
12. Serve chicken over pasta mixture.
*I’m not much of a recipe person. I just add things as I see they are needed. If you want a thicker sauce, add a little corn starch etc… *Capers are also a great addition to the broth mixture. *Serve with fresh greens salad, or Caprese Salad (sliced tomatoes, fresh mozzarella, basil and balsamic vinaigarette)
