Chicken Francaise with Linguini
1 regular package of linguini, cooked and drained
3-4 chicken breasts cut in half and pounded thin. (I put mine in a plastic bag and pound with the end of my rolling pin.)
1 egg beaten, placed in a small bowl
Small bowl of 1 cup each of flour and planko - add a bit of garlic salt, black pepper, and a few dashes of Cayenne. Stir together with a wire whisk
Olive oil in a large pan (about a quarter inch deep)
Heat the olive oil to sizzling and keep the heat high so the meat doesn't soak up the oil. Dip each piece of meat into the egg, then the flour mixture and cook on each side until brown and done. I sprinkle a bit of garlic salt and pepper on each side while cooking. Drain on paper towels.
To make sauce, heat over the stove:
1 stick of salted butter
2 T olive oil
1/4 cup of lemon juice
1 tsp dried basil
1/4 tsp garlic salt
1/8 tsp black pepper
dash of Cayenne
1 small container of sour cream
1 extra large garlic clove, crushed
Mix together well over medium heat, but make sure cream doesn't curdle. Add the garlic last and cook a bit more, adjusting salt and pepper if needed.
Mix sauce over cooked linguini, tossing well and making sure to reserve a bit to cover the meat. Slice the chicken and place over the linguini, drizzling remaining sauce on top. Add some scallions and shaved Parmesan cheese for the finishing touch. You might want to place in a hot oven for a few minutes before serving. Enjoy!
