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1
Pound the chicken out till evenly flattened.
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2
Marinate the chicken in the lemon juice, 1 T olive oil, 1 t garlic, and salt and pepper for no more than 2 hours in a glass or ceramic dish.
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3
To make the sauce.
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4
Saute the onions and remaining garlic(I use more)in 1T oil till tender.
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5
Add the cream and bring to a boil, add the sage and parsley and remove from heat.
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6
Boil the pasta in salted water till done and set aside to completely drain.
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7
Remove the chicken from the marinade and shake off the excess oil.
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8
Dip in the flour that has been seasoned with salt and pepper, coating both sides.
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9
Fry in the remaining olive oil; browning both sides and cooking approx 5 minutes per side or till juices run clear and it is cooked through.
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10
Remove the chicken to a plate and in the hot pan add the apple juice or wine and cook till approx 2 T of liquid remain.
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11
Add the cream mixture and bring to a boil.
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12
Then add the cheeses and bring to a simmer seasoning with salt and pepper to taste.
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13
Mix half of the sauce in a large bowl with the drained noodles.
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14
Place the noodles evenly on 4 plates top each with a chicken breast and drizzle the remaining sauce evenly over the 4 chicken breasts.
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15
Garnish with parsley.
