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1
to make sauce melt 1/2 stick butter in large heavy bottom saucepan.
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2
add vegetables and cook over low heat until very tender, about 10 minutes. gradually add flour and mix until smooth to make roux. cook, stirring constantly for about 2 minutes. do not brown.
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3
add stock gradually, incorporating with whisk and bring to simmer. si.
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4
immer 10 minutes, whisking until sauce is smooth and thick enough to coat back of spoon.
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5
bring to boil, then add milk and cream, mixture may become thin if it does reduce again until mixture coats spoon.
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6
adjust seasoning as needed.
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7
heat clarified butter in large saute pan, dip chicken in flour then in eggs to coat well.
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8
saute breasts in butter over medium high heat until cooked through on one side.
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9
when done, turn and immediately add wine and garlic.
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10
being careful mixture does not flare up.
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11
cook until meat is no longer pink inside and liquid has reduced by half, about 5 minutes.
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12
when meat is cooked season with oregano, salt and pepper remove from heat.
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13
discard butter the meat was cooked inches
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14
sprinkle chicken with parmesan.
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15
**NOTE**strain pasta but do not drain under water. to prepare put in large bowl and top with melted butter to taste, add salt and pepper and garlic powder toss to coat.
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16
divide pasta between six dishes put 1 chicken breast top each pasta, top with 4 ounces sauce then add 3-4 button mushrooms and parsley serve extra sauce on the side.
