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- 8 oz uncooked linguine
- 1 tablespoon minced garlic
- 3 tablespoons olive oil,divided
- 1 t dried parsley flakes
- salt and pepper
- 1/4 c flour
- 1 teaspoon dried basil
- 2 eggs
- 2 tablespoons water
- 1 1/2 lbs boneless skinless chicken breasts
1Cook linguine according to pkg directions. In a large skillet, saute garlic in 1 Tbsp oil for 2-3 minutes or until golden; stir in parsley,salt and pepper. Remove to a small bowl and set aside.
In a shallow bowl, combine the flour, basil, salt and pepper. In another shallow bowl, beat the eggs, add water. Dredge chicken in flour mixture, then dip in egg wash.
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.