| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Maindish | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless skinless chicken |
| Breast halves | ||
| 1 | Egg, beaten | |
| 1 | c | Bread crumbs |
| 1/2 | ts | Salt or to taste |
| 1/4 | ts | Pepper |
| 1/2 | c | Olive oil |
| 1/4 | c | Butter or margarine |
| 3 | Cloves garlic, minced | |
| 1 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Linguini, cooked al dente |
| 2 | tb | Butter or margarine |
| 1/2 | c | Fresh parsley, chopped |
| Lemon wedges |
INSTRUCTIONS
Rinse chicken and pat dry. Cut into 1/2" pieces. Dip chicken in egg. Roll in mixture of bread crumbs, 1/2 ts salt and 1/4 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, 1/2 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@STARNETINC.COM>
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