New recipe from tonight;

2 chicken breasts

coat the chicken with the breading mixture, and sautee in a bit of oil, with some spears of lemongrass.

Breading:
bread crumbs
orgeano
basil
parsley
rosemary
coarse salt
ground pepper
grated parmesan cheese

Use about 1/2 the mixture on the chicken. The remainder gets turned into sauce.

when the chicken is done, remove and place ina bowl/plate and cover.

Take the lemongrass out, and set it aside; it gets used later. Depending on how cooked the lemongrass is, you may want to replace it with some fresher lemongrass.

sautee 2 cloves of garlic and 1/2 a finely chopped onion in a little bit of butter.
Add some flour to the breading, and add to the onion and garlic.

Stir, cooking the flour.

Stir in, a bit at a time, chicken stock mixed with lemon juice. Keep goign until you have about 1/2 the sauce you want. Let that cook and thicken.

Once the mixture has thickened a bit, add, again a bit at a time, some skim milk to fill out the sauce.

Pull out the lemongrass, and serve over the chicken and some pasta.

I think this is the most complicated thing I've ever made up that actually worked.