This chicken paillard dish is served with a flavorful mushroom marinara sauce -- and is quick and easy to prepare at home.
Bring a large pot of salted water to boil. Add the pasta and cook and drain according to the package directions.
While the pasta is cooking, heat a large skillet over medium-high and preheat your oven to 150˚F (65˚C).
In a large, shallow dish, combine flour salt and pepper.
Dredge the chicken cutlets in the seasoned flour, shake off excess, and place on a clean plate. Repeat with the remaining chicken breasts.
Add the olive oil to the skillet. When the oil shimmers, add the chicken, and cook until lightly browned, about 3 minutes. Turn the chicken over, and cook 3 minutes more. Remove chicken to baking sheet and place in the preheated oven to keep warm. Repeat with the remaining chicken breasts.
Add the mushrooms and garlic to the drippings in the skillet and cook until tender and lightly browned, about 5 minutes.
Add the crushed tomatoes, Italian parsley, thyme, oregano, basil, and salt and pepper. Stir to combine, reduce heat to low and simmer for about 10-15 minutes.
Plate the pasta and place the chicken cutlets on top. Ladle the tomato mushroom sauce over the chicken and pasta. Garnish with reserved chopped parsley and Parmesan cheese. Serves 6-8.