A dear friend shared this recipe a few years ago. Since then, I’ve prepared this garlicky and delightful entree for both family dinners and get-togethers. —Lara Priest, Gansevoort, New York
- 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 all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 2 large 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. 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 and stir 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.
Originally published as Chicken Strips Milano in Simple & Delicious December/January 2012, p51
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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