Chicken Francese With Gremolata By Rachael Ray

Name: Chicken Francese With Gremolata By Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Set oven to 300 degrees.
2
Prepare pot with boiling water and cook pasta until just done.
3
Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
4
Put flour in one dish and beaten eggs in another.
5
Dredge seasoned chicken in flour and then in egg.
6
Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
7
Fry the meat in mixture until just done.
8
Place on a platter in warm oven.
9
In pan with remaining oil/butter, add wine/stock/lemon juice.
10
Reduce while pasta is cooking.
11
Add half of the parsley mixture.
12
Melt the remaining 2 tablespoons butter in sauce.
13
When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
14
Warm until vegetables are wilted.
15
Place chicken on warmed dinner plates.
16
Top each with some of the reserved parsley mixture and serve with the pasta on the side.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Francese With Gremolata By Rachael Ray falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!