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Chicken Milan

Chicken Milan
—Mrs. Lara Priest, Gansevoort, New York
6 ServingsPrep/Total Time: 20 min.

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. Yield: 6 servings.
© Taste of Home 2013

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Chicken Milan (continued)

Nutrition Facts: 3 ounces cooked chicken with 1/2 cup linguine equals 363 calories, 12 g fat (2 g saturated fat), 133 mg cholesterol, 277 mg sodium, 32 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013