 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A dear friend shared this recipe a few years ago. Since then, Iâve prepared this garlicky and delightful entree for both family dinners and get-togethers. âLara Priest, Gansevoort, New York Ingredients:
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 king arthur unbleached all-purpose flour |
1 teaspoon dried basil |
1/2 teaspoon salt |
2 eggs |
1-1/2 pounds boneless skinless chicken breasts, cut into strips |
Directions:
1. Cook linguine according to package directions.
2. 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.
3. 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.
4. In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink.
5. Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken. Yield: 6 servings.
|
|