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Chicken Milan Recipe

Chicken Milan Recipe

A dear friend shared this recipe a few years ago. Since then, I've prepared this memorable main dish for both family meals and get-togethers.—Mrs. Lara Priest, Gansevoort, New York
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 each: 349 calories, 10g fat (2g saturated fat), 63mg cholesterol, 295mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 31g protein Diabetic Exchanges:2 starch, 3 lean meat, 1/2 fat

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."

Reviewed Mar. 6, 2011

"Ahh- it was ok"

Reviewed Oct. 26, 2009

"The linguine did not have much flavor. The chicken was good, but it was rather messy to make."

Reviewed Jun. 29, 2009

"My family LOVES this reciept. I like to add fresh mushrooms for a little twist."

Reviewed Jun. 2, 2009

"A little disappointed in this."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.