Linguini w/Chicken Francese (M, TNT)

Yield: 4 to 6 as a main dishes
Chicken:
1 pound boneless, chicken breasts, skinned, cut into 1/2" pieces
1 egg, beaten
1 cup bread crumbs
1 lb. linguine
3 cloves garlic, minced
1/4 tsp. ground black pepper
2 tbsp. margarine, softened
1/2 cup vegetable oil
Sauce Ingredients:
1/2 tsp. ground black pepper
1/2 cup (1 stick) margarine
1/2 cup olive oil
1 tbsp. white wine
1 tbsp. lemon juice
Garnish Ingredients:
1/4 cup parsley, chopped
1 lemon, cut into wedges
Make Chicken:
Season bread crumbs with black pepper, put in a plate. Put beaten egg into a second plate. Dip chicken pieces in egg, then in the bread crumbs to coat. Put on separate plate or pan in a single layer or layered with wax paper in between the layers. Can be refrigerated for several hours.
Heat vegetable oil in a skillet. Add 1/3 of the chicken at a time. Sauté for 30 seconds or just until golden. Remove chicken with a slotted spoon, drain on paper towels or brown paper. Repeat with the other 2 batches in turn. When all chicken is cooked, dispose of oil and wipe out skillet.
Make Sauce and Assembly:
Cook pasta in boiling water according to package directions. While pasta is cooking, melt margarine in the skillet, add garlic; cook 1 minute. Add chicken, wine, black pepper, and lemon juice. Toss to coat chicken with sauce. Do not allow chicken to cook further.
Drain pasta, toss with 2 tbsp. softened margarine. Spoon pasta onto heated platter. Spoon chicken and sauce onto center of platter. Sprinkle with parsley, serve with lemon wedges.