Chicken Milanese (Olive Garden Copycat) - cooking recipe

Ingredients

SAUCE and PASTA
1/2 cup unsalted butter
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup parmesan cheese, grated
1/4 teaspoon black pepper, to taste
1/2 teaspoon salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
tortellini, cooked according to package directions
CHICKEN
4 boneless skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
3 teaspoons fresh parsley, chopped
1 1/2 teaspoons italian seasoning
1 tablespoon garlic, chopped
1/4 teaspoon black pepper
4 tablespoons extra virgin olive oil
4 lemon wedges

Preparation

FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
WHISK eggs and milk together in a flat-bottom bowl.
MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
MELT butter in sauce pan over medium heat.
ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
ADD roasted garlic, pepper and salt. Stir until well blended.
ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165\u00b0F.
ADD cooked, drained tortellini pasta to sauce and blend well.
TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
GARNISH with fresh parsley and lemon wedges.