Yield: 4 Servings
|1 pounds||Boneless skinless chicken|
|\N \N||Breast halves|
|1 \N||Egg, beaten|
|1 cup||Bread crumbs|
|½ teaspoon||Salt or to taste|
|½ cup||Olive oil|
|¼ cup||Butter or margarine|
|3 \N||Cloves garlic, minced|
|1 tablespoon||Lemon juice|
|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@...>