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