Chicken Francese And Egg Tagliatelle

1. 1

   Warm a serving platter in a 250 degree F oven.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

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

* Per serving · 4 servings · Values may vary.