1 lb. chicken cutlets

Cut into bite-size pieces. Dip in beaten egg, roll in bread crumbs. Fry in oil and drain on paper towel. Wipe out same pan, melt: 3 cloves of garlic, chopped or pressed 1/4 c. white wine 1 tbsp. lemon juice

Add chicken back into pan, pour over a can of chicken broth and cook over low heat for a while. Make linguini, after draining mix with 2 tablespoons of butter. Serve with chicken over linguini.

Depending on how many people. Depending on how much chicken.