2 boneless, skinless chicken breast halves
Italian seasoned bread crumbs
1 egg, beaten
1/4 cup light olive oil
1 stick of butter (not margarine!)
1/2 cup light olive oil
4 large cloves fresh minced garlic
1 tablespoon dried parsley
1/2 teaspoon dried oregano
Juice of half a lemon
1/2 cup white wine
2 tablespoons half and half
linguine
For the chicken:
Trim excess fat off chicken and cut each breast half in two across (not lengthwise) Poke each piece of chicken several times with a fork. Loosely wrap each piece of chicken in plastic wrap and pound it out thin with a mallet or hammer. Dredge the chicken in the beaten egg and coat it with the Italian seasoned bread crumbs. Heat the 1/4 cup olive oil in a skillet over medium heat and cook the chicken a few minutes on each side until done and golden brown. Set aside.
For the sauce:
In a skillet, melt the butter over low heat and add the 1/2 cup olive oil, garlic, parsley oregano, lemon juice and white wine. Simmer slowly over low heat for a couple minutes. (Make sure you don’t burn the garlic, it will become bitter and ruin the dish.) Turn off the heat. Add the chicken to the pan, turning the chicken a couple times to coat it with the sauce, and put it in a 300 degree oven, covered, and bake for five minutes. Remove the chicken from the pan and return the pan to low heat on the burner. Add the half and half and stir thoroughly, cooking for another minute. Spoon some of the sauce over hot linguine, top with two pieces of the chicken and enjoy!
Serves 2