Chicken Strips Milano Recipe
- 12 ounces linguine
- 1 tablespoon minced garlic
- 4-1/2 teaspoons plus 2 tablespoons olive oil, divided
- 3/4 teaspoon dried parsley flakes
- 3/4 teaspoon pepper, divided
- 1/4 cup King Arthur Unbleached 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 4-1/2 teaspoons oil for 1 minute or until tender. Stir in parsley and 1/2 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 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; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken. Yield: 6 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chicken Strips Milano(7)
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I made this recipe and followed the recipe exactly. The chicken was really good. I loved the flavor. The pasta was not outstanding. My husband complained that it didn't have enough flavor and I would have to agree. I loved the chicken so I might try it again but with different noodles.
My family enjoyed this. Make sure to dredge chicken in flour first, then eggs - it makes a difference. Pasta doesn't have standout flavor but it seems to complement the chicken nicely for an overall mild-flavored yet filling main course.
I made this for my children. They ate the chicken and left the pasta. I'm on a diet so I couldnt taste the pasta but I had a bite of the chicken and it was delicious to me. Followed the recipe to the T..
Don't think I'll try again. We had this last night for dinner but it was just so-so. The chicken had a decent taste (I wasn't sure if the dredging process was right or if it was a mis-print to flour first THEN dip in egg??) but the pasta had almost no flavor and it seemed very dry even after I added more olive oil. Sorry - I wanted this recipe to work out, it looked good.
Tastes too 'eggy.' Might be better if dipped in egg before coating with seasoned flour, but not interested in trying, again.
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