Chicken Francese With Gremolata By Rachael Ray

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 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 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

Recipe

• 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.