Chicken Frascati with Low-fat Fettuccine Alfredo

4 Chicken Breasts (boneless and skinless)
8 oz Fettuccine
3 cups Flour
2 tsp salt/pepper
1-1/2 cups Parmesan Cheese (grated)
1 Egg
1 cup Milk (2%)
1 cup Extra Virgin Olive Oil

Frascati Sauce
3 tbs Butter or Margarine
1/2 cup Frascati Wine*
2 Lemons (juiced)
6 oz. Artichoke Hearts

*Photo below. Use chicken broth as a substitute.

Low-Fat Alfredo Sauce

6 wedges Laughing Cow Cheese (Swiss)

1 wedge Laughing Cow Cheese (Garlic Herb)

2 tbs Butter or Margarine

3/4 cup Milk (2%)
1 tsp garlic powder

(1.) Place chicken breasts between two sheets of plastic wrap and pound flat to 1/4 inch thick. (2.) Combine 1-1/2 cups flour with salt/pepper in a pie dish. In a second pie dish combine egg and milk. In a third pie dish combine 1-1/2 cups flour with same amount of grated parmesan. (3.) Dip each chicken breast on both sides starting with the flour/salt/pepper, then milk/egg and then flour/cheese. Set aside for at least 15 minutes before cooking. (4.) Place all ingredients listed above for Alfredo sauce in a pot with as low as possible heat. Stir occasionally until all cheese has melted. (5.) In another pot combine all ingredients for Frascati sauce and place on low heat until warmed. Bring water in another pot to boil and begin cooking fettuccine (until al dente). (6.) Heat oil in a non-stick skillet on medium high. Brown chicken breasts until golden brown. Turn them carefully to avoid losing the crust. Once ready, serve Frascati sauce over chicken and the Alfredo over the fettuccine!

Belissima!