Ingredients
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 egg beaten
1 C Italian style dry bread crums
dash salt
1/4 tsp gr black pepper
canola or Extra Virgin olive oil to cover bottom of skillet
1 lb linguine noodles
1/2 C butter
3 cloves garlic, minced
lemon juice from several lemons
1/2 tsp salt
1/4 tsp gr black pepper
1/4 C fresh parsley finely chopped or 2 T dried flakes
2 T butter
extra lemon juice or wedges for serving
Preparation
Dip chicken a few pieces at a time into beaten egg, then bread crumbs mixed with dash salt and 1/4 tsp black pepper. Heat oil in skillet, add some pieces without crowding and saute until golden brown and thoroughly cooked. Drain pieces onto paper towel and work in batches. Discard oil and wipe out skillet. Meanwhile cook pasta. While pasta is cooking melt the butter in skillet. Add minced garlic and cook until browned. Add lemon juice, remaining salt, pepper and stir. Add chicken into sauce turning well. Do not allow chicken to cook further. Drain pasta and toss with remaining 2 T butter. Serve chicken over pasta. Sprinkle with parsley. Serve with extra lemon wedges and/or lemon juice.
