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Chicken Milan

8 ounces uncooked linguine
1 Tbsp minced garlic
3 Tbsp olive oil, divided
1/2 tsp dried parsley flakes
1/2 tsp pepper, divided
1/4 tsp flour
1 tsp dried basil
1/2 tsp salt
2 eggs
1-1/2 lbs boneless skinless chicken breasts, cut into strips

Cook linguine according to package directions.
In a large skillet, saute garlic in 1 Tbsp oil for 2-3 minutes or until golden.
Stir in parlsey and 1/4 tsp pepper.
Remove to a small bowl and set aside.
In a shallow bowl, combine the flour, bsil, salt and remaining pepper.
In anotehr shallow bowl, beat the 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 juices run clear.
Drain linguine and place on a serving platter.
Pour reserved garlic mixture over linguine and toss to coat; top with chicken.

* 6 servings



(Quick Cooking - September/October 2005)