Boneless chicken is coated in a Parmesan and breadcrumb mixture and pan-fried then served over linguine in a garlic-butter sauce.
2 pounds boneless, skinless chicken breast halves
1 egg, beaten
3/4 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 pound linguine
1/2 cup butter
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1/4 cup chopped fresh parsley
lemon wedges
Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.
Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.
Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further.
Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.
Kaytja
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reviews & comments
March 26, 2014
Chicken was very good. Nothing in this recipe to add flavor to noodles
July 2, 2013
My whole family loves this linguine
October 27, 2012
This meal was delicious. I'm a beginner cook and this was perfect for me. Full of flavor and my mom and sister loved it too. They hardly ever eat my cooking so that says a lot.
April 28, 2011
This is an absolute favorite in our house. My husbands and kids love it- and I always look forward to leftovers for lunch the next day. Sometimes I like to double the sauce portion- and add a little more chicken. I also like to mix of the pasta type as well-- but you can't go wrong with this. I tell all my friends to make it! YUMMMMMY!
April 19, 2010
Excellent recipe! Used olive oil and reduced fat margarine. Doubled the lemon juice. Superb!
May 8, 2008
We all (kids & adults) really enjoyed this! I made a few changes to lighten it up a bit: I used egg whites (instead of a whole egg.) To brown the chicken I used cooking spray and decreased the oil to 2T. Instead of butter, I used light margarine & doubled the lemon juice. Next time I make it, I'm going to add capers at the end & offer extra fresh grated paremsean on the side. Enjoy!
June 28, 2006
I made a few modifications to this recipe which cut down the cook time by about 15 minutes, and it was quick and easy and absolutely delicious! Instead of cooking and breading chicken breast, I used the already cooked package of grilled chicken strips by Purdue, which were already seasoned. You just microwave the chicken for 3 minutes, toss it in the garlic butter mixture and pour it over the pasta! It was a snap, and it was delicious! Difficulty rating: 0!