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1 lb. boneless skinned chicken
1 egg, beaten
1 c. bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. vegetable oil
1 lb. linguine
1/2 c. (1 stick) butter
3 cloves garlic, minced
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
2 Tbsp. butter, softened

Cut chicken into 1/2-inch pieces. Dip chicken in egg,
then bread crumbs which have been mixed with 1/2 teapoon salt
and 1/4 teaspoon pepper. Spread coated pieces on platter.
Heat oil, add 1/3 of chicken, saute 30 seconds or until golden
brown. Remove chicken, repeat with remaining pieces. Discard
oil in skillet, wipe out. Cook pasta; melt 1/2 cup butter in
skillet; add garlic, cook 1 minute. Add chicken, lemon juice,
salt and pepper; toss to coat chicken with sauce. Do not allow
chicken to cook further. Drain pasta, toss with remaining
butter. Spoon onto heated platter. Spoon chicken and sauce
over. Sprinkle with parsley.

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