| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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? Really old Bon Appetit |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 pound boneless, skinless chicken breasts 1 egg beaten 1 cup packaged bread crumbs 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup vegetable oil 1 lb linguine 1/2 cup (1 stick) butter 3 cloves garlic, minced 1 tbs. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup chopped parsley 2 tbs. butter, softened Lemon wedges |
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Instructions:
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1. Cut chicken into 1/2 -inch pieces. Dip chicken, a few pieces at a time in beaten egg, then in bread crumbs which have been mixed with the 1/2 tsp salt and 1/4 tsp pepper. Spread coated pieces on a platter; repeat with remainder. This can be done several hours ahead and refrigerated. 2. Heat oil in a large skillet. Add 1/2 of the chicken; saute 30 seconds or just until crumbs are golden brown. Remove chicken with a slotted spoon; repeat with remainder. Discard oil in skillet; wipe out. 3. Cook pasta. While pasta is cooking, melt the 1/2 cup butter in the skillet. Add garlic; cook 1 minute. Add chicken, lemon juice, salt and pepper; toss to coat chicken with sauce. Do not allow chicken to cook further. 4. Drain pasta; toss with remaining 2 Tbsp butter; spoon onto heated platter, spoon chicken and sauce over. Sprinkle with parsley, serve with lemon wedges. |
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Related recipes:
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None |
2008-02-22