chicken cutlets with sun dried tomato basil cream sauce

I realize that not all ladies have a husband who cooks and so I should contain myself and not rub it in. But I just can't help myself.

And so it is without further ado that I turn over the reins to Chef Matteo...

Hey Everyone. Start out by getting a large pot of boiling water going for the pasta.

I just made chicken cutlets for the chicken portion of the meal (Laur loves them). Here is the recipe for them:

Set up three dishes:

1. 1 cup Flour mixed with some salt and pepper

2. 1 egg beaten with a splash of milk (Say 3 Tablespoons)

3. Breadcrumbs - Panko works awesome here.

Take your BS (Boneless/Skinless - not bull$hit) chicken tenders drop them in the flour than into the milk/egg mixture and into the breadcrumbs. Fry in some vegetable, canola, or my favorite olive oil until cooked. Approx 3-5 minutes per side. Place on plate with paper towels to get rid of the extra oil.

Here is the recipe i use for the sauce:

2 tablespoons butter

2 tablespoons flour
1/2 of an onion, chopped finely

3 cloves garlic, minced

1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped - NOT the ones packed in oil

1/4 cup fresh basil, chopped

1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream

1/2 to 1 lb of Angel Hair

In a large saucepan or dutch oven (Ha ha Laur will snicker) on medium heat - melt the butter and add the onion, and shallots - cook until translucent. Add the garlic and cook until fragrant (1 minute max). Whisk in the flour and immediatly stir in the chicken broth - keep stirring. Next add the cream and keep mixing until the sauce thickens. Turn off the stove and remove the pan from the heat.

Add the Angel hair to the water and cook until done - less than 5 minutes.

Stir the basil into the sauce.

Add the pasta and chicken to the plate and spoon the sauce over the pasta and chicken and Manga!