Crispy Chicken with Creamy Italian Sauce and Noodles

Step 1

Place corn flakes in a food processor. Crush into crumbs.

Step 2

In a mixing bowl,combine salt and all-purpose flour. Stir well to combine.

Step 3

Place flour mixture,crushed corn flakes and milk into separate pans.

Step 4

Place chicken breasts in a Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. Cut each chicken breast in half.

Step 5

Dredge both sides of chicken in flour mixture. Arrange floured chicken onto a small cookie sheet . Refrigerate for 5 minutes.

Step 6

Cook pasta according cooking instruction.

Step 7

Remove chicken from the refrigerator. Dredge each chicken piece in the milk and then into the corn flake crumbs ( be sure both sides are covered well.)

Step 8

In a large sauce pan,heat olive oil until bubble. Add chicken pieces into the hot oil. Season with salt and black pepper. Cook,uncovered,over medium high heat for about 5 minutes or until golden brown.

Step 9

Cover pan with a lid,then reduce heat to medium and continue to cook for additional 7 minutes. When your chicken has been cooked through remove it from the pan and place it on a.serving plate. Cover with aluminum foil.

Step 10

In the same pan,combine Philly Cooking Creme, Cream of Chicken, milk,chicken soup and broth. Cook,stirring,until warm and bubbly.

Step 11

Slice cooked chicken into strips. Serve over cooked pasta and Italian sauce. Garnish with chopped parsley.