Chicken Francese and Egg Tagliatelle
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1080
- Total Fat
- 37
- Saturated Fat
- 15
- Carbohydrates
- 95
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 83
- Cholesterol
- 367
- Sodium
- 1283
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.