Ayam Renyah dengan Saus Krim Italia

Instructions

1. Cook the pasta according to the package directions until al dente, drain, and set aside.
2. In a food processor grind the cornflakes into crumbs. You can also place the cornflakes in a gallon-sized bag and use a rolling pin to crush them. Place them in a pan or large plate and set aside.
3. Mix the flour and the salt together and place in a separate pan. Lastly, put the milk into another separate pan and set it aside.
4. Pound the chicken to flatten them to about 1/2 inch thickness. Then cut the chicken in half, creating 6 smaller flattened pieces of chicken.
5. Dip the chicken in the flour and coat well. Place them on a plate and place the floured chicken in the freezer for about 5 minutes.
6. While the chicken is in the freezer, in a large saucepan heat up the oil over medium-high heat.
7. Take the chicken out of the freezer, dredge them in the milk, and then coat them in the crushed cornflakes.
8. Carefully place the breaded chickens into the saucepan and cook them for 4-5 minutes on each side, until they are golden brown.
9. Cover the pan reduce the heat to medium and cook for about 8-10 more minutes making sure they are cooked through. Remove the chicken from the pan and cover with foil while you prepare your sauce.
10. In the same saucepan, whisk together the chicken broth, cream cheese, cream of chicken soup, Italian seasoning package, and heavy cream.
11. Whisk and cook the sauce over medium-high heat until it is warmed through and bubbly.
12. Cut the chicken into strips, pour the sauce over the bowtie pasta, and serve with the chicken.