This preparation of parmesan chicken recipe serves for 4 people.

10 - 12 Chicken boneless pieces

1 Cup of bread crumbs

2 Table spoon of flour

1/4 Cup parmesan cheese

1 Cup milk

2 Cup dry bowtie pasta

2 Table spoon of butter

3 Table spoon of olive oil

2 Table spoon of garlic crushed

1/2 Cup of white table wine

1/4 Cup water

1/4 Cup sour cream

Salt to taste (normally 2 table spoons)

1/8 Table spoon of basil leaves

3/4 Cup asiago cheese

8 broccoli florets and 4 mushrooms that have been lightly steamed.

1/4 t. crushed red pepper flakes

Prepare pasta according to package directions. Cook to ala dente and drain the pasta.

Wash and drain (dry) chicken strips. Mix bread crumbs, flour, parmesan cheese together. Place milk in a small bowl for dipping. dip chicken first in the bread crumbs, then the milk and back in the bread crumbs.

Add the oil to a skillet and heat to medium. Add the chicken strips and fry to golden brown. Remove from pan and drain chicken.

In a sauce pan melt butter and add olive oil. Whisk in flour and stir until blended. Add garlic and stir in wine. Immediately add half and half, water and sour cream. When mixture is smooth and blended add the asiago cheese. Stir in the basil and remove from heat.

To serve: Place 2 cups pasta in individual dishes. Spoon 1/2 to 3/4 cup sauce over pasta. Add broccoli and mushrooms. Place parmesan chicken on pasta and sprinkle with the red pepper.

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