For the Chicken:

3 – 3 1/2 pounds boneless, skinless chicken breast halves

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups all-purpose flour

6 large eggs

1/4 cup whole milk

9 tablespoons extra virgin olive oil, divided

7 tablespoons cold butter, divided

2 tablespoons fresh garlic, finely minced

1/2 cup apple cider

1 cup grape juice

1 cup low-sodium chicken stock

3 cups shredded mozzarella cheese

1/4 cup fresh parsley, chopped (for garnish)

1 lemon, cut into 8 wedges (for garnish)

For the Pasta:

1 pound pasta (your choice; vermicelli is recommended)

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Cook the Pasta: Cook pasta according to package instructions, cool with cold water, and set aside.
Preheat the Oven: Preheat the oven to 200°F (93°C) to keep the chicken warm.
Prepare the Chicken: Butterfly each chicken breast, cut into 8 portions, and season with salt and pepper.
Dredge the Chicken: Coat the chicken in flour, egg mixture, then back into flour for a thick coating.
Cook the Chicken: In a skillet, heat olive oil and cook the chicken until golden brown on both sides. Place in the oven to keep warm.
Make the Sauce: Sauté garlic, add apple cider, grape juice, and chicken stock, simmer to reduce.
Finish the Sauce: Stir in cold butter to finish the sauce.
Assemble the Dish: Broil chicken with sauce and cheese until melted and golden.
Serve: Serve with pasta, garnished with parsley and lemon wedges.

For a dairy-free version, use olive oil instead of butter and a dairy-free cheese alternative.

Add red pepper flakes to the sauce for a spicy twist.