Lemon Chicken with Creamy Lemon Cream Pasta

Lemon is one of my favorite flavors and is such a versatile flavor to use in your cooking.  Fresh, tangy and absolutely delectable describe the recipe I am about to describe to you: Lemon Chicken with Creamy Lemon Cream Pasta.  You don't even need to feel too guilty about the cream sauce as it is made with, get this: FAT FREE MILK!  So delicious...read on for the full scoop.

Lemon Chicken with Creamy Lemon Cream Pasta
(serves 1)

Ingredients:
1 3oz chicken cutlet
1 egg
1/4 breadcrumbs
Olive Oil
2 small lemons (zest and juice)
1 TBSP butter
1/2 shallot
2 TBSP Flour
1 clove garlic
1 1/2 cups of fat free milk
1 cup pasta of your choice (I used gemelli)

Instructions:
1. Bring a pot of water to a boil, lightly salt and cook pasta according to package directions.  Drain and set aside.
2. As pasta cooks, lightly beat the egg.  Squeeze one lemon into egg mixture.  Place Chicken breast in mixture and let marinate for 5 minutes.
3. Add the zest of one lemon to the breadcrumbs.
4. Lightly bread chicken with breadcrumbs. Fry chicken in a skillet prepared with olive oil until cooked through. Transfer to a paper towel lined plate.
5.  To make cream sauce: finely dice shallot and garlic clove.  Melt butter in a nonstick skillet.  Add shallot and garlic and cook until slightly browned.
6.  Add 2 TBSP flour and stir until shallots and garlic are coated.  Add in 1 1/2 cups of milk and whisk until mixture is smooth.  Bring mixture to a boil and lower heat to remain simmering, allow to thicken, stirring occasionally.  Finish sauce with juice and zest of one lemon and stir one last time to combine.
7.  Toss cooked pasta with sauce, and plate.  Top with cooked chicken breast and garnish with fresh parsley  and lemon slices (optional).