Ingredients:

Chicken Breasts

Mushrooms (I used a mix of Cremini and Oyster)

2 Japanese Eggplants

Sage Leaves (a big handful)

A stick of butter and some olive oil

Fettuccine

The rind of a lemon

Pound the chicken breasts a bit and marinade for a couple of hours (olive oil, garlic, grated lemon rind, some spices (I used rosemary, oregano, salt and pepper)).

Sauté the chopped mushrooms, pan fry two Asian Eggplants (chop them when done) and combine.

Brown a stick of butter, then add a cup of sage leaves and garlic.

Grill the chicken (4 minutes per side) and cook the fresh pasta.

While the chicken rests, throw the pasta in the pan with the butter, add in the mushrooms and eggplant.

When you are almost ready throw in a cup or so of parmigiana.

Serve as you wish (with chicken breasts whole or sliced).