Linguine with Chicken Scampi

Ground Round Copycat Recipe

1 pound chicken breast fillets
1 egg, beaten
1 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup butter
3 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces linguine, cooked as package directs
2 tablespoons butter
1/2 cup fresh parsley chopped
lemon wedges

Rinse chicken and pat dry; cut into 1/2 inch pieces. Dip the chicken in egg. Roll in a mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Saute the chicken in oil in a skillet until bread crumbs are golden brown. Remove chicken to warm platter; wipe out skillet with paper towel.

Melt margarine in a skillet. Add garlic, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix well. Toss chicken in sauce to coat. Spoon chicken and sauce over linguine that has been tossed with 2 tablespoons of margarine. Sprinkle with parsley. Garnish with lemon wedges.

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