1 pound boneless skinless chicken breast halves
1 egg beaten
1 cup bread crumbs
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup butter or margarine
3 cloves garlic minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound linguini cooked al dente
2 tablespoons butter or margarine
1/2 cup fresh parsley chopped
lemon wedges
Rinse chicken and pat dry. Cut into 1/2" pieces. Dip chicken in egg.
Roll in mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon
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 teaspoon each salt and pepper;
mix well. Toss chicken in sauce to coat. Spoon chicken and sauce
over linguini that has been tossed with 2 tablespoons of butter or
margarine. Sprinkle with parsley. Garnish with lemon wedges.
I hope that at least some of these have your taste buds dancing!
