Rating: 4 stars 4
47 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2

Breaded chicken breasts are pan-fried in olive oil, butter, and sliced garlic, then simmered with white wine, diced tomatoes, and lime wedges; served over pasta shells coated with olive oil, butter, Parmesan, and parsley.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For the pasta:
For the chicken:

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, pour pasta into a large bowl, and stir in 3 tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.

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  • Meanwhile, warm 1/2 cup olive oil and 3 tablespoons butter in a large skillet over medium heat. Stir in garlic.

  • Season chicken pieces with salt and pepper. In a bowl, whisk together the eggs and milk. Dip chicken into egg mixture, then coat with bread crumbs. Place chicken pieces and limes into hot skillet. Cover, and cook until chicken is well browned on the bottom. Turn the chicken, and pour wine into the skillet; cover, and cook until the chicken is browned. Stir in diced tomatoes; cover, and cook about 3 minutes. Remove lime wedges, and serve over pasta.

Nutrition Facts

864 calories; protein 44.5g; carbohydrates 73.6g; fat 42.3g; cholesterol 160mg; sodium 516.1mg. Full Nutrition
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