ALFREDO SAUCE:

3 oz. cream cheese
2 tbsp. butter
2-3 cloves garlic, minced
1 cup heavy cream, divided
2 oz. grated Parmesan cheese, divided
1 large egg yolk
pinch ground black pepper
pinch nutmeg
salt, to taste

Gently melt butter and cream cheese over low heat in a small pan, whisking to combine until smooth. Add garlic.

Add 1/4 cup of heavy cream, whisking until combined - turning heat to medium low. Add 1/4 of Parmesan cheese, whisking until melted. Repeat these until milk and cheese incorporated, whisking after each addition.

Separate egg, whisk yolk. When sauce is hot and bubbling, lazily add egg yolk while whisking. Turn heat a little lower and whisk until thickened, about 1 to 2 minutes or until back of spoon coated. Add pepper and nutmeg and season to taste.

CHICKEN:

1 1/2 lb. boneless chicken breasts, cut into thin cutlets
1/2 to 1 cup seasoned bread crumbs
1 egg, beaten
oil, for frying

Heat oil in skillet over medium heat.

Beat egg with water or milk. Place bread crumbs in shallow bowl and egg in a separate container. Dip each cutlet in egg then bread crumbs just until coated.

Cook 3 to 5 minutes on each side, until golden brown and cooked through. May need to cook in batches.

Serve with your favorite pasta. Place 1/4 cup on noodles, place a cutlet on top of pasta with small additional amount of sauce.

Serve with salad or broccoli.

Submitted by: Suzy Lindblom