- 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
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute 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 no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken. Yield: 6 servings.
Originally published as Chicken Milan in Quick Cooking September/October 2005, p25
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chicken Milan
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Reviewed May. 29, 2012
"Very bland and I didn't find it quick to prepare and I was left with a ton of dishes. Not worth the hassle."
Reviewed Apr. 16, 2012
"Recipe is bland. No flavor at all."