4 boneless chicken breasts
2 eggs, slightly beaten
1 c. seasoned bread crumbs
8 tbsp. butter
2 cloves garlic, minced
1/4 c. white wine
1 lb. linguine

Melt butter in skillet over medium high heat; add garlic and saute 1 minute. Dip chicken breasts in eggs, then in bread crumbs, and saute in garlic butter. Cook 10 minutes on one side, checking to make sure they are not browning too much. Turn and cook 10 minutes on second side.

Meanwhile, cook and drain the linguine. Add wine to skillet and cook another 2- 3 minutes. Remove chicken form skillet, add linguine and toss to coat. Serve chicken on top of linguine. Serves 4.