Creamy Mushroom Pasta with Crispy Chicken Escalope

Steps

1. 1Begin with slicing the mushrooms and finely chopping the garlic.
2. 2Get a pan on a medium-high heat and add the butter along with olive oil. Once it's melted add the mushrooms and sweat down for 3-4 minutes. Season with salt and pepper.
3. 3Add the garlic, stir well and pour in the white wine. Let the alcohol cook off and then add the chicken stock and heavy cream. Let it bubble and reduce, before adding the parsley and parmesan. Leave on a low heat to simmer gently.
4. 4Slice the chicken breast into two.
5. 5In 3 separate bowls, add plain flour, panko break crumbs and the 2 beaten eggs. Season both the flour and the bread crumbs.
6. 6Lay the chicken into the flour, evenly coat and shake off the excess. Then into the eggs, followed by the bread crumbs. Press down firmly on both sides and make sure its coated evenly.
7. 7Get a pan on a medium-high heat and pour in 1/2 inch of oil (sunflower, canola etc). Once it's hot (180c/350f) carefully place in the chicken.
8. 8Fry on both sides until golden brown and cooked through. Season immediately with salt and place in the oven to stay warm.
9. 9Add the pasta to boiling, salted water and cook until al dente following package instructions.
10. 10Take the pasta directly from the water and drop into the sauce. Add a little pasta water and mix together.
11. 11Serve the pasta with the chicken on top and garnish with a little parsley and parmesan.
12. 12Serve and enjoy!