1 lb. boneless chicken breast
1/2 tsp. salt
1 egg
1 c. bread crumbs
1/2 tsp. pepper
1/2 c. oil
1 lb. linguine
1/2 stick butter
3 cloves garlic
1 tbsp. lemon juice
1/2 c. parsley
2 tbsp. butter
Lemon wedges

Cut chicken in 1/2 inch pieces. Dip into beaten egg then bread crumb; salt and pepper. Saute in oil until brown. Remove. Wipe skillet clean. Cook pasta. While cooking melt 1/2 stick butter in skillet. Add chicken, lemon juice and garlic; toss to coat. Do not allow to cook. Drain pasta and toss with remaining 2 tablespoons butter. Spoon onto heated platter. Spoon chicken and sauce over pasta. Sprinkle with parsley and serve with lemon wedges.