Chicken Francese With Gremolata by Rachael Ray

Recipe by Lori Mama
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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