Chicken Cutlets with Angel Hair Pasta, Cut Franks, and Mushroom Sauce

A delightful combination of crispy chicken cutlets paired with delicate angel hair pasta, sautéed cut franks, and a creamy mushroom sauce for a comforting and flavorful meal.

Steps

1. Season the chicken breast with salt and pepper. 2. Heat olive oil in a pan over medium heat and cook the chicken cutlet until golden and cooked through, about 3-4 minutes per side. Remove and keep warm. 3. In the same pan, add butter and sauté garlic until fragrant. 4. Add sliced mushrooms and cut franks, cook until mushrooms are tender and franks lightly browned. 5. Pour in cream, season with salt and pepper, and simmer for 2-3 minutes until sauce thickens. 6. Meanwhile, cook angel hair pasta according to package instructions, then drain. 7. Plate the pasta, place the chicken cutlet on top, and spoon the mushroom and cut franks sauce over. 8. Garnish with fresh parsley and serve immediately.

1 chicken breast, pounded thin 50g angel hair pasta 2 cut franks (sliced) 100g mushrooms (sliced) 1 clove garlic (minced) 1 tbsp olive oil 1 tbsp butter 50ml cream Salt and pepper to taste Fresh parsley for garnish