Tuesday, February 7, 2012

Chicken Francese and Egg Tagliatelle

I really liked this chicken.  I used chicken tenders instead of the chicken breasts it calls for in the recipe.  I made 10 chicken tenders and I had 4 left-over for another day.   I also only used 1 egg, about 1/4 cup of parsley, and 1 lemon zest and juice.  I only used 1/2 pound of the tagliatelle and it was plenty. I was out of white wine, so I just used 1/2 cup of chicken stock. There was plenty of liquid.

Printable Version:


1/2 cup parsley
2 anchovy fillets
2 cloves garlic
zest and juice of 2 lemons
salt and fresh ground pepper
1 pound egg tagliatelle
4 skinless boneless chicken breasts
flour for dredging
3 eggs
2 tablespoons extra virgin olive oil
6 tablespoons butter, divided use
1/2 cup chicken stock
1/2 cup dry white wine
Warm a serving platter in a 250 degree oven. Pile parsley, anchovies, and garlic on a cutting board. Finely chop together. Add lemon zest and set aside. Bring a large pot of salter water to boil. Cook pasta to aldente. Cut into and across the chicken breast and open like a book. Pound very thin. Sprinkle chicken breast with salt and pepper. Dredge in flour. Beat eggs in a shallow dish with a splash of water. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium-high heat. Dip chicken in egg mixture to coat and saute until cooked through, 2 minutes per side. Transfer to a warm platter. Add butter to skillet if needed to fry a second batch of chicken. Add cooked chicken tothe platter. Add chicken stock, wine, and lemon juice. Simmer until slightly reduced. Add remaining 3 tablespoons butter and stir until melted. Add chicken to sauce, turning to coat the chicken. Return chicken to the platter. Add 1/2 of the parsley-anchovy gremolata to sauce, and then add the cooked pasta. Toss 1-2 minutes. Garnish chicken with remaining gremolata and serve along with the pasta.

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