Recipe from Taste Of Home magazine.
Ingredients
1 ½ lbs boneless chicken breasts, cut into strips
8 oz uncooked linguine
1 tbsp. minced garlic
3 tbsp. olive oil, divided
½ tsp. dried parsley flakes
½ tsp pepper, divided
¼ cup all-purpose flour
1 tsp. dried basil
½ tsp. salt
2 eggs
½ tsp. dried parsley flakes
½ tsp pepper, divided
¼ cup all-purpose flour
1 tsp. dried basil
½ tsp. salt
2 eggs
Directions
1. Cook linguine according to the package instructions. Meanwhile, in a large skillet, sautee garlic in 1 tbsp oil until tender (2-3 mins), stir in parsley and ¼ tsp pepper. Remove to a small bowl, set aside.
2. In shallow bowl, combine flour, basil, salt, and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strip into flour mix then dip in eggs.
3. Cook chicken in remaining oil over medium heat for 8-10 mins or until juice runs clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat, top with chicken.
1. Cook linguine according to the package instructions. Meanwhile, in a large skillet, sautee garlic in 1 tbsp oil until tender (2-3 mins), stir in parsley and ¼ tsp pepper. Remove to a small bowl, set aside.
2. In shallow bowl, combine flour, basil, salt, and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strip into flour mix then dip in eggs.
3. Cook chicken in remaining oil over medium heat for 8-10 mins or until juice runs clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat, top with chicken.
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