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CHICKEN MILAN




Source of Recipe


Quick Cooking


List of Ingredients




8 oz uncooked linguine
1 Tbsp minced garlic
3 Tbsp olive oil, divided
1/2 t dried parsley flakes
1/2 t pepper, divided
1/4 cup all purpose flour
1 t dried basil
1/2 t salt
2 eggs
1 1/2 pounds boneless skinless chicken breasts, cut into strips

Recipe



Cool linguine according to pkg directions. In a large skillet, saute garlic in 1 Tbsp oil for 2-3 minutes or until golden; stir in parsley and 1/4 t pepper. Remove to a small bowl and set aside.

In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, beat the eggs. Dredge chicken strips in flour mixture, then dip in eggs.
In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until juices run clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.

Yield: 6 servings.