Chicken scampi w/linguini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless skinless chicken |
| Breast halves | ||
| 1 | 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 | 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 |
| Lemon wedges | ||
Directions
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@...>