2 tablespoons olive oil
4 boneless skinless chicken breasts, pounded out to about 1/2-inch thick
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground black pepper
1/4 cup flour
1 large egg, room temperature
1 tablespoon water
1/2 cup seasoned breadcrumbs
Buttered Noodles:
2 tablespoons olive oil
2 tablespoons chicken broth
2 tablespoons butter
16 ounces spaghetti noodles, cooked al dente
Creamy Parmesan Sauce:
1/4 cup butter
2 tablespoons flour
1 cup heavy cream
1 cup parmesan cheese, grated
Salt and pepper, to taste
Arugula Mixture:
1 cup baby arugula
1/2 teaspoon olive oil
1 pinch Kosher salt
1 pinch freshly ground black pepper
1 teaspoon lemon juice, freshly squeezed
1 tablespoon Parmesan cheese
Toppings:
1 teaspoon parsley, chopped
4 slices prosciutto, thinly sliced
Chicken: Pat the chicken breasts dry with a paper towel and season all sides with salt and pepper. Pour the flour onto a wide and deep plate. On a second plate, whisk the egg and water together. On a third plate, add the breadcrumbs. Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumbs. Making sure to coat the entire chicken breast each time. Gently press the breadcrumbs into the chicken to set the final coat. Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook on one side until the chicken is crispy (should be a golden brown color). Flip and repeat with the opposite side (3-4 minutes per side). Cover the chicken to keep it warm. Buttered Noodles: In a large bowl, combine the warm noodles with the oil, chicken broth, and butter. Cover to keep warm. Creamy Parmesan Sauce: In a saucepan, melt the butter. Add the flour and whisk until well combined. Slowly pour in the heavy cream, whisking constantly. Cook for 3-4 minutes or until the sauce has thickened. (It should coat the back of a spoon.) Remove from heat and add the grated Parmesan. Season with salt and pepper to taste. Cover to keep warm. Arugula Mixture: In a large bowl, add arugula. Top with oil, lemon, salt, pepper, and Parmesan cheese. Gently toss the ingredients together. Assembly: Evenly distribute the cooked noodles on four plates. Pour the creamy Parmesan sauce equally over the noodles, reserving about 1/4 cup. Place a chicken breast over each plate of noodles. Garnish with parsley, prosciutto, and the arugula mixture. Drizzle the reserved sauce over the top. Enjoy!