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Rinse chicken and pat dry. Cut into 1/2" pieces. Dip chicken in egg. Roll in mixture of bread crumbs, 1/2 ts salt and 1/4 ts pepper. Heat oil in large frying pan; saute chicken in oil in skillet until bread crumbs are golden brown. Remove chicken to a warm platter. Wipe skillet out with a paper towel. Melt butter or margarine in skillet. Add garlic, lemon juice, 1/2 ts each salt and pepper; mix well. Toss chicken in sauce to coat. Spoon chicken and sauce over linguini that has been tossed with 2 tb of butter or margarine. Sprinkle with parsley. Garnish with lemon wedges. Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 16:05:29 -0600 From: Ilene Warfield
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