CHICKEN STRIPS MILANO RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions.
- 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.
- 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 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.
- Yield: 6 servings.
- Originally published as Chicken Strips Milano in Simple & Delicious
- December/January 2012, p51
- Nutritional Facts
- ounces cooked chicken with 3/4 cup linguine equals 441 calories, 14 g fat (3 g saturated fat), 133 mg cholesterol, 278 mg sodium, 46 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.
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