Crispy lemon chicken with garlic penne

Ingredients:

• 4 skinless boneless chicken breasts, halved

Marinade:

• 2-3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Breading:

• 2 eggs, lightly whisked
• 1 cup all purpose flour or as needed
• 1/2 teaspoon salt
• A pinch of black pepper
• 1-2 cup dried breadcrumbs or as needed
• 1-2 tablespoon oil

For the pasta:

• 4 tablespoon butter
• 4-5 garlic cloves minced
• 4 tablespoons all purpose flour
• 1 1/2 cups milk
• 1/2 cup chicken stock 
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1 box of penne pasta, cooked

1. Marinate the chicken breasts in all of the marinade ingredients
2. Place the flour, eggs, and breadcrumbs in three separate shallow dishes.  Season the flour with salt and pepper.
3. Dip each chicken breast in flour, lightly shaking the excess flour. Gently dip in the egg wash and then coat with breadcrumbs. Repeat until all chicken breasts are coated with breadcrumbs.
4. Heat oil in a frying pan, and fry the chicken breasts until golden brown (for about 2-3 minutes on each side or until cooked through).
5. In a medium sized pot heat butter on medium high heat and saute the garlic for a few seconds.
6. Add the flour and stir for about a minute.
7. Slowly add in the milk and chicken stock, stirring constantly, to avoid lumps forming in the sauce.
8. Once the sauce has thickened, season it with salt and pepper.
9. Add the cooked penne pasta and mix until coated with the sauce.
10. Serve pasta with crispy lemon chicken fillet and garnish with chopped parsley or coriander.