Anthony's Lime Chicken with Pasta Best Dishes

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Anthony's Lime Chicken with Pasta

"Breaded hen 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."

Ingredients :

For the pasta:
1 (16 ounce) package deal dried small pasta shells
3 tablespoons olive oil
2 tablespoons butter
half cup Parmesan cheese
2 tablespoons chopped clean parsley
For the chicken:
1/2 cup olive oil
3 tablespoons butter
1 clove garlic, sliced
4 (6 ounce) skinless, boneless bird breast halves - cut into 2 inch portions
salt and pepper to flavor
2 eggs, beaten
1/4 cup milk
1 cup bread crumbs
2 limes, quartered
1/2 cup white wine
1 (14.Five ounce) can diced tomatoes

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Bring a huge pot of lightly salted water to boil. Add pasta, and prepare dinner until al dente, approximately eight to ten minutes. Drain, pour pasta right into a big bowl, and stir in 3 tablespoons olive oil, 2 tablespoons butter, Parmesan, and parsley.
Meanwhile, heat half of cup olive oil and 3 tablespoons butter in a big skillet over medium heat. Stir in garlic.
Season fowl pieces with salt and pepper. In a bowl, whisk together the eggs and milk. Dip chicken into egg aggregate, then coat with bread crumbs. Place hen pieces and limes into warm skillet. Cover, and cook dinner until bird is nicely browned on the lowest. Turn the hen, and pour wine into the skillet; cowl, and prepare dinner till the fowl is browned. Stir in diced tomatoes; cover, and cook about 3 mins. Remove lime wedges, and serve over pasta.

Notes :

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