Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Boneless skinless chicken |
| \N \N | Breast halves |
| 1 \N | Egg, beaten |
| 1 cup | Bread crumbs |
| ½ teaspoon | Salt or to taste |
| ¼ teaspoon | Pepper |
| ½ cup | Olive oil |
| ¼ cup | Butter or margarine |
| 3 \N | Cloves garlic, minced |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 pounds | Linguini, cooked al dente |
| 2 tablespoons | Butter or margarine |
| ½ cup | Fresh parsley, chopped |
| \N \N | Lemon wedges |
Rinse chicken and pat dry. Cut into ½" pieces. Dip chicken in egg. Roll in mixture of bread crumbs, ½ ts salt and ¼ ts pepper. Heat oil in large frying pan; saute chicken in oil in skillet until bread crumbs are golden brown. Remove chicken to a warm platter.
Wipe skillet out with a paper towel. Melt butter or margarine in skillet.
Add garlic, lemon juice, ½ ts each salt and pepper; mix well. Toss chicken in sauce to coat. Spoon chicken and sauce over linguini that has been tossed with 2 tb of butter or margarine. Sprinkle with parsley.
Garnish with lemon wedges.
Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 16:05:29 -0600 From: Ilene Warfield <ilenewar@...>