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Italian Chicken Milan

—Mrs. Lara Priest, Gansevoort, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked linguine
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips

Directions

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 2-3 minutes or until tender; stir in parsley and 1/4 teaspoon 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, whisk 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.
Nutrition Facts
1 each: 363 calories, 12g fat (2g saturated fat), 133mg cholesterol, 277mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 31g protein.

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