Print Options

Back to Chicken Strips Milano >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Strips Milano

 Chicken Strips Milano
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
6 ServingsPrep/Total Time: 20 min.


  • 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 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.

2 of 2

Chicken Strips Milano (continued)

Nutritional Facts: 3 ounces cooked chicken with 3/4 cup linguine equals 441 calories, 14 g fat (3 g saturated fat), 133 mg cholesterol, 278 mg sodium, 46 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.