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Chicken Francese and Egg Tagliatelle

Chicken Francese and Egg Tagliatelle
You can never have too many main course recipes, so give Chicken Francese and Egg Tagliatelle a try. This recipe serves 4. One portion of this dish contains about 45g of protein, 42g of fat, and a total of 624 calories. Head to the store and pick up evoo, eggs, flat-leaf parsley leaves, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

1
Warm a serving platter in a 250 degree F oven.
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OvenOven
2
Pile the parsley, anchovies and garlic on a cutting board and finely chop them together.
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AnchoviesAnchovies
ParsleyParsley
GarlicGarlic
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Cutting BoardCutting Board
3
Mix in the lemon zest.
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Lemon ZestLemon Zest
4
Bring a large pot of salted water to a boil.
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WaterWater
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PotPot
5
Add the pasta and cook until al dente.
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PastaPasta
6
Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8 to 1/4-inch thick.
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Chicken BreastChicken Breast
7
Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
WaterWater
EggEgg
8
Heat 2 tablespoons EVOO and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side.
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Whole ChickenWhole Chicken
ButterButter
Extra Virgin Olive OilExtra Virgin Olive Oil
DipDip
EggEgg
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Frying PanFrying Pan
9
Transfer to the warm platter.
10
Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken.
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Whole ChickenWhole Chicken
ButterButter
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Frying PanFrying Pan
11
Add to the platter.
12
Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced.
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Chicken StockChicken Stock
Lemon JuiceLemon Juice
WineWine
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Frying PanFrying Pan
13
Add the remaining 3 tablespoons butter and stir until melted.
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ButterButter
14
Add the chicken to the sauce, turning it to coat, then return the chicken to the platter.
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Whole ChickenWhole Chicken
SauceSauce
15
Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes.
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AnchoviesAnchovies
ParsleyParsley
PastaPasta
SauceSauce
16
Garnish the chicken with the remaining gremolata and serve alongside the pasta.
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Whole ChickenWhole Chicken
PastaPasta
DifficultyHard
Ready In25 m.
Servings4
Health Score38
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