Mom's Chicken "Chicky" Pasta

• Meat

  • 1 cut into cubes 1 lb boneless skinless chicken breast, boneless skinless

• Produce

  • 3 Garlic cloves
  • 1/2 Lemon
  • 1/4 cup Parsley

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 lb Linguine

• Baking & Spices

  • 1 Black pepper
  • 1/2 cup Flour
  • 1 tbsp Italian seasoning
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 9 tbsp Butter, unsalted
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on thecharmingdetroiter.com

Description

Ingredients

• 1 lb. boneless skinless chicken breast, cut into 1 cubes
• ½ cup flour
• 2 eggs, lightly beaten
• 1 cup Panko bread crumbs
• 1 tbsp. Italian seasoning
• 1 tbsp. olive oil
• 1 tbsp. + ½ cup butter, unsalted
• 3 garlic cloves, minced
• ½ cup white wine
• ½ lemon, juiced
• ¼ cup parsley, finely chopped, plus more for garnish
• 1 lb. linguine
• Parmesan cheese
• Kosher salt
• Black pepper

Directions

• Add flour to a shallow bowl and season with salt and pepper. To a second shallow bowl, add lightly beaten eggs and season with salt and pepper. To a third shallow bowl, add Panko bread crumbs and Italian seasoning and season with salt and pepper. Dredge chicken cubes in flour, shaking off excess. Coat with egg wash and then bread crumbs. Place on a dish and allow to sit for 10-15 minutes while you prepare the other ingredients. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup cooking liquid prior to straining pasta. In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Cook chicken cubes in batches for about 3-4 minutes per side. Remove each batch of chicken to a paper towel-lined plate to drain the excess oil. Add extra olive oil to the pan as necessary if it looks too dry. Once chicken is finished, turn heat to medium and melt ½ cup butter in the pan. Add garlic and sauté for 1 minute. Add white wine and lemon juice. Allow to simmer for 8-10 minutes until slightly reduced. Turn heat to low and season with salt and pepper to taste. Add chicken back to pan and allow to simmer on low for 1-2 minutes. Right before serving, add parsley and stir a few times to combine. Serve over linguine with plenty of fresh grated parmesan cheese, and extra parsley for garnish if desired!