Chicken Francese With Gremolata by Rachael Ray
"Another of her dishes from her TV show. I have made this with pounded, boneless pork chops too and it's equally as good."
photo by diner524
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts, butterflied and pounded thin to 1/4-inch
- 2 lemons, zest and juiced
- 1⁄2 cup chopped parsley
- 2 garlic cloves, minced
- 1 anchovy fillet, chopped (optional)
- 2 eggs
- 1⁄4 - 1⁄2 cup flour
- salt and pepper, to taste
- 1⁄2 cup white wine
- 1 cup chicken stock
- 4 tablespoons butter, divided
- 3 tablespoons oil
- 2 cups Baby Spinach, chopped
- 1⁄4 cup chopped fresh basil leaf
- 1⁄2 lb spaghettini
directions
- Set oven to 300 degrees.
- Prepare pot with boiling water and cook pasta until just done.
- Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
- Put flour in one dish and beaten eggs in another.
- Dredge seasoned chicken in flour and then in egg.
- Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
- Fry the meat in mixture until just done.
- Place on a platter in warm oven.
- In pan with remaining oil/butter, add wine/stock/lemon juice.
- Reduce while pasta is cooking.
- Add half of the parsley mixture.
- Melt the remaining 2 tablespoons butter in sauce.
- When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
- Warm until vegetables are wilted.
- Place chicken on warmed dinner plates.
- Top each with some of the reserved parsley mixture and serve with the pasta on the side.
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Reviews
-
Loved this chicen and pasta dish!!! Wonderful flavors going on from the garlic, lemon, wine, broth and butter, sooo good!!! I made this for the 2 of us but made the whole amount of sauce to have extra over our pasta. Served with a salad a garlic bread for a wonderful meal!!! Thanks for sharing the recipe. Made for Photo Tag Game.
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