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Preheat oven to 425 degrees F.
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For the chicken, I like to have an assembly line.
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So, first things first.
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Start by flattening your chicken to your desired thickness.
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I would say about 1 1/2 inch thick.
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Whisk together eggs and milk and set aside.
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Put the slivered almonds in a Ziploc bag and crunch them up so they are super fine (like bread crumbs).
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Pour them out onto a plate.
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Combine the flour, cayenne pepper and Lawrys Seasoning and place on a third plate.
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Now its time to put that assembly line to use!
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Start by dipping the chicken into the egg mixture, dredge it through the flour mixture, back into the egg mixture and then lastly through the almonds.
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Place on a buttered baking sheet and repeat the same process with all of the chicken.
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Once all the chicken is ready, put it in the oven for about 10-15 minutes depending on your oven.
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Bring about 6 cups water to a boil.
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Place pasta in the water with a dash of salt and a couple swirls of olive oil.
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Cook according to package instructions.
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Next, dice the zucchini and summer squash and slice the bell peppers into strips.
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Saute them over medium heat with a little butter for about 5 minutes.
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Season with salt and pepper, stirring occasionally.
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Remove from the heat and set aside.
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For the sauce, melt the butter in a sauce pan.
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Once all of the butter is melted, add the cream and whisk together.
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Next, add the lemon juice.
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Season with salt and additional cayenne pepper to taste.
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If the sauce seems a little thin, add some cornstarch (make sure to first mix it into a little bit of water) or flour.
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Drain the finished pasta and remove the chicken from the oven.
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Place a mound of pasta onto a plate, top with some of the sauteed veggies and a chicken breast.
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Now its time to pour the delicious sauce over the whole plate.
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Enjoy!
