A breaded chicken recipe with lots of flavor.
Melt butter in a large deep skillet over high heat. Add yellow and red peppers, mushrooms and onions. Cook until tender crisp.
Add garlic and crushed red pepper. Sauté for about 2 minutes.
Reduce heat and add whipping cream and chicken stock. Heat through to thicken. Stirring continually.
Stir in basil, parmesan cheese, salt and pepper.
Reduce heat to low and let simmer. Stirring enough so it will not burn.
While sauce simmers, cook the chicken.
Heat the oil in a frying pan on medium high heat.
Pour milk onto a plate with rounded edges or a shallow bowl.
Mix bread crumbs, parmesan cheese and flour on another plate or shallow bowl.
Dip chicken in the bread crumb mixture. Then, in the milk and back in the bread crumbs.
Fry in the frying pan, cooking on both sides until cooked through and a crispy golden brown on the outside.
While chicken is frying, cook the pasta in boiling water with a dash or two of salt. Cook to al dente or desired tenderness. Drain.
Combine cooked pasta and sauce. Mix to coat.
Serve with chicken placed on top of the pasta and enjoy.