Cook your favorite pasta according to package directions, about 8-10 minutes until al dente. Drain and set aside.

Season chicken breasts with kosher salt and black pepper on both sides.

Prepare a dredging station with all-purpose flour in one bowl and beaten eggs mixed with whole milk in another bowl.

Dredge each chicken breast in flour, then dip in the egg mixture, ensuring full coverage.

Heat olive oil in a skillet over medium heat. Fry chicken for 4-5 minutes per side until golden brown and cooked through.

Transfer chicken to a plate and cover with foil to keep warm.

In the same skillet, add more oil if necessary and sauté garlic over medium heat for about 30 seconds.

Pour in brandy, Marsala wine, and chicken stock, and let simmer for 3-5 minutes until thickened.

Swirl in cold butter until melted to create a creamy sauce. Taste and adjust seasoning.

Return chicken to skillet, top with mozzarella, cover, and let sit for 2-3 minutes until cheese is melted.

Serve pasta topped with Chicken Exquisito and sauce, garnished with parsley and lemon wedges.