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1
Cook pasta according to package directions.
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2
If the pasta gets done before the rest of the meal, drain it and toss it with a little oil or butter to keep from sticking.
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3
Place bread crumbs and two teaspoons of Italian herb seasoning in a dish (loaf pan works well) and mix.
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4
Place milk and egg in a separate shallow bowl and mix well.
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5
In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil on medium heat.
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6
Dip the chicken in the egg mixture, then coat with crumb mixture.
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7
I recommend that you cook the chicken in two batches adding more butter and oil to the pan if necessary.
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8
Cook chicken in the skillet until browned and cooked through flipping halfway through (about ten minutes total).
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9
Remove chicken from the skillet and keep warm (I put it on a plate and in the microwave but dont turn it on).
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10
Repeat cooking the rest of the chicken.
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11
Resist eating a chicken breast straight out of the pan like I did.
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12
They are seriously yummy even without the decadent sauce.
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13
In the same skillet, add garlic and saute for approximately 1 minute.
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14
Add chicken broth and tomatoes and bring to a boil over medium heat.
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15
Stir occasionally to loosen browned bits from the bottom of the pan.
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16
Stir in cream and cream cheese and bring to a boil and stir for one minute making sure to stir out any lumps of cream cheese.
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17
Reduce heat to low add Italian cheese, basil, chives, remaining 1 teaspoon Italian herb seasoning and a dash of salt and pepper.
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18
Stir sauce and cook until heated through and thickened (about 5 minutes).
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19
Serve by placing a chicken cutlet over the pasta and then drizzle with the sauce.
