| 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>
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”