For this recipe you'll need: flank steak, garlic, spices, olive oil, lemon juice, oregano, rosemary, salt, chicken breast, spaghetti, breadcrumbs, parmesan, chicken stock, heavy cream, whole milk and cornstarch.
Add all marinade ingredients to a gallon ziploc bag then seal the bag. Squish and squeeze the bag for 10 seconds to mix everything. Add the chicken to the bag then reseal, pressing out all air. Let chicken marinate for 2 hours
Mix the bread crumbs, cheese, salt and pepper in a medium bowl. Remove the chicken from the marinade, let most of the marinade drip off the chicken then add it to the bowl of breadcrumbs. Cover each side then set on a plate. Repeat with the rest of the chicken
Heat a large skillet over medium heat until pan is very hot. Add a drizzle of olive oil to the pan then place all 4 pieces of chicken, making sure not to crowd them. Cook for 3-4 minutes each side until chicken has reached 160°F.
Pour the remaining marinade into a medium sauté pan. Add the lemon juice and chicken stock then bring to a boil. Stir in the cream and milk. Return to a boil then turn heat to low and simmer 5-10 minutes. Continue whisking until sauce thickens, about 15-30 seconds
Mix the drained spaghetti into the sauce, slice the chicken and add it over the top.
Serve while hot and top with parmesan, black pepper and fresh basil alongside lemon wedges.
In Krista's Kitchen