Chicken Francese and Egg Tagliatelle

Total Time:
25 min
10 min
15 min

4 servings

  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 anchovy fillets
  • 2 cloves garlic
  • Zest and juice of 2 lemons
  • Salt
  • 1 pound egg tagliatelle
  • 4 skinless, boneless chicken breasts
  • Freshly ground pepper
  • All-purpose flour, for dredging
  • 3 eggs
  • 2 tablespoons EVOO
  • 6 tablespoons butter
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • Warm a serving platter in a 250 degree F oven.

  • Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest.

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

  • 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. 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.

  • 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. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter.

  • Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1 to 2 minutes.

  • Garnish the chicken with the remaining gremolata and serve alongside the pasta.

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