Cook the pasta according to package directions until al dente. Drain it, cool it under cold water, and set aside.

Preheat your oven to 200°F to keep your cooked chicken warm.

Butterfly the chicken breasts by cutting them in half horizontally, then pound each piece to about ¼ inch thickness. Season both sides with kosher salt and freshly ground black pepper.

Set up your breading station with flour in one bowl, and in another bowl, whisk together eggs and milk.

Dredge each piece of chicken in flour first, then dip it in the egg mixture before rolling it in flour again.

Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Cook the chicken in batches, about 3 pieces at a time, for 2 minutes on each side until golden and crispy. Keep warm in the oven while repeating with the remainder, adding more oil as needed.

Once all chicken is done, wipe the pan clean. Add 1 tablespoon of olive oil and 1 tablespoon of cold butter, then swiftly cook the garlic for about 1 minute until fragrant.

Off the heat, add the brandy and Marsala, then return to heat. Let it reduce for about 5 minutes until the volume shrinks to about ½ cup.

Stir in the chicken stock and simmer for 5 more minutes. Whisk in the remaining cold butter until the sauce is smooth.

Pour the sauce over the chicken in a broiler-safe dish, sprinkle shredded mozzarella on top, and broil for about 2 minutes, or until the cheese is melted and bubbly.

Reheat the pasta gently, then serve it topped with the Exquisite Chicken and the glorious sauce, garnished with fresh parsley and lemon wedges on the side.