Chicken Saltimbocca and Garlic Lemon Butter Sauce

4 boneless, skinless chicken breast halves, cut into strips, lightly pounded to an even thickness
2 tablespoons butter
2 garlic gloves minced
Kosher Salt
Italian Bread Crumbs
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Directions:
Heat up butter and garlic on stove till garlic is soft.  Grill Chicken in pan just to seal in the juice.  Your chicken should be white all over.  Place on a cookie sheet with parchment paper.  Sprinkle Kosher Salt on top of chicken to liking and follow with bread crumbs.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella.  Oven should be heated to 300 and bake for 15 minutes or until chicken is fully cooked.

SAUCE

1 lb. linguine or fettuccine
2 garlic cloves, minced
4 tbsp. butter
1 c. heavy cream
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
5 drops of doterra's lemon essential oil
Directions:
In a saucepan over medium heat, melt the butter and cook the garlic and until very fragrant and soft.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding 3/4 the Parmesan cheese and the lemon essential oil. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Sorry I don't have a picture of the final product.  We gobbled down every single last piece of it before it occurred to me that I should have taken a final picture.  :)