Chicken Picatta

Directions

1. Get 3 plates, and place the flour on one, the eggs and half and half on one, and the Parmesan on the last one.
2. Using a fork dip both sides of the chicken in flour first, then egg mixture, then coat well with Parmesan cheese. Set on a plate.
3. Heat a large skillet over medium heat, and add 2 tbsp butter, and 1 tbsp olive oil; add the chicken, sprinkle evenly with 1 tsp of salt and 1/4 tsp of black pepper.
4. Cook until the chicken is crispy and golden, about 5 minutes, then flip it and cook the other side another 5 minutes. Transfer cooked chicken to a plate.
5. Wipe out the skillet with paper towels, then melt the 6 tbsp of butter, and crush the garlic in it. Cook one minute being careful not to burn it.
6. Add the chicken broth, lemon juice, 1 1/2 tsp salt, and 1/4 tsp black pepper. Then add the corn starch, and bring to a boil constantly stirring to break up the clumps.
7. Once the corn starch is dissolved, and sauce is bubbly, strain it into a medium saucepan using a fine mesh strainer.
8. Add the chopped basil leaves and mix well. Keep the sauce warm on the stove until ready to serve.
9. To serve, place a heaping spoonful of spaghetti onto a plate, top with a piece of the chicken, and then a ladle or two of the sauce. (A little sauce goes a long way)
10. Sprinkle the top with fresh Parmesan cheese, and serve right away.
11. WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY