CHICKEN PARMIGIANA AND FRESH PASTA WITH LEMON BUTTER.
-2 chicken breasts.
-1 cup of flour.
-1 cup Italian breadcrumbs.
-2 tablespoons of olive oil
-2 cups of Marinara sauce.
-2 finely chopped French shallots.
-2 cups of red wine.
-2 tbsp. Firebarns Original.
-1 cup of grated cheese. (Italian blend)
4 to 6 basil leaves.
-350 g. fresh pasta. (Fettuccine)
-2 tbsp. butter.
The juice of a lemon
Salt and pepper to taste.
Cut the chicken breasts in half lengthwise. Mix flour, eggs and breadcrumbs in 3 different bowls and flour the breasts, then dip in eggs and breadcrumbs.
Bake chicken breasts on a parchment paper-lined baking sheet at 400F for 20 minutes. Remove from oven and set aside.
In a skillet over medium/high heat, sauté French shallots with olive oil for 2 to 3 minutes. Deglaze with red wine, add marinara sauce and Firebarns Original, mix well and continue cooking over medium heat for about 10 minutes.
Coat chicken breasts with sauce and cover with grated cheese. Place in oven at 450 F for about 5 minutes.
Cook the fresh pasta in boiling salted water for 3 to 4 minutes. Drain and place in a pan over high heat, add butter and lemon juice. Sauté for 3 to 4 minutes until butter is melted. Season with salt and pepper and set aside.
Serve the chicken breasts with the pasta and a few fresh basil leaves.