Instructions:
Rinse chicken and pat dry. Cut into 1/2-inch cubes. Dip chicken
in egg then roll in mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon
pepper. In a large skillet, heat olive oil over medium heat. Saute chicken until
golden brown. Remove chicken to warm platter.
Wipe out skillet with paper
towel. Melt 4 tablespoons of butter in skillet. Add garlic, lemon juice, 1/2
teaspoon
salt and 1/2 teaspoon pepper; mix well. Toss chicken in sauce
to coat.
Spoon chicken and sauce over the hot cooked and drained linguine that has been tossed with
2
tablespoons butter.
Sprinkle with parsley. Garnish with lemon
wedges.
Serves 6.
Recipe adapted from "Partners in the Kitchen"
Serves 6
Calories per serving: 688
Fat per serving: 23.2g
Note: calorie and fat count do not include oil which might be absorbed when frying
