CHICKEN: Flatten chicken breast and coat with seasoned flour, then eg wash, then panko break crumbs. Heat up cooking oil to to high and fry both sides until golden brown. Chop until slices and garlic with Parmesan and Parsely.
PASTA SAUCE: Boil your pasta in salted water until a soft al-dente and set aside, remember to save some pasta water. Melt a quarter stick of butter in a med/hot pan. Add olive oil as well. Add minced galric and brown it. Next add the juice of a lemon, red pepper flakes, and any other seasonings of choice. Add a splash of pasta water and mix. Next add 1.5 cups of heavy cream (may vary). Bring to a simmer and shred in Parmesan cheese. Incorporate until sauce thickens. Mix with pasta.
