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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

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 all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips

Directions

  • Cook linguine according to package directions.
  • Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. 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 and stir 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.
Nutrition Facts
3 ounces cooked chicken with 3/4 cup linguine: 441 calories, 14g fat (3g saturated fat), 133mg cholesterol, 278mg sodium, 46g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

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