Rinse chicken and pat dry. Cut into 1/2-inch cubes. Dip chicken
in egg then roll in mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon
pepper. In a large skillet, heat olive oil over medium heat. Saute chicken until
golden brown. Remove chicken to warm platter.
Wipe out skillet with paper
towel. Melt 4 tablespoons of butter in skillet. Add garlic, lemon juice, 1/2
salt and 1/2 teaspoon pepper; mix well. Toss chicken in sauce
Spoon chicken and sauce over the hot cooked and drained linguine that has been tossed with
Sprinkle with parsley. Garnish with lemon
Recipe adapted from "Partners in the Kitchen"
Calories per serving: 688
Fat per serving: 23.2g
Note: calorie and fat count do not include oil which might be absorbed when frying