| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup fresh flat-leaf parsley leaves
- 2 anchovy fillets
- 2 cloves garlic
- Zest and juice of 2 lemons
- Salt
- 1 pound egg tagliatelle
- 4 skinless, boneless chicken breasts
- Freshly ground pepper
- All-purpose flour, for dredging
- 3 eggs
- 2 tablespoons EVOO
- 6 tablespoons butter
- 1/2 cup chicken stock
- 1/2 cup dry white wine
Instructions
- Warm a serving platter in a 250 degree F oven.
- Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- 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.
- 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.
- 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.
- Garnish the chicken with the remaining gremolata and serve alongside the pasta.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1080 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 83 g |
| Cholesterol | 367 mg |
| Sodium | 1283 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1080 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 83 g |
| Cholesterol | 367 mg |
| Sodium | 1283 mg |
Reviews
I made this tonight following the recipe very closely, although, since there were only two of us, I only did two breasts. I’m not a fan of flat noodles, so I used linguini. Any long pasta would do. The sauce is light enough that angel hair might be nice, although you’d have to handle it carefully.
The chicken was very moist and tasty if a bit bland. Next time I may use a bit more pepper or, perhaps, some paprika. The sauce and pasta with spinach, basil and gremolata was very bright and flavorful, although it was just a bit too lemony for our taste. Not bad, just a bit overpowering. Next time I may add a little crushed red pepper and maybe just one good sized lemon. We also topped it with shaved Parm Reg because — well, we couldn’t think of a reason in the world not to.
I’m holding on to this one.
I got home from work a little after 1am tonight, starving!! SO I made this whole meal, It was really quick to make (although I trashed the kitchen) The flavors are fantastic!!! The salad was awesome! Everything was so flavorful. My BF was over the moon and posted a pic on FB. We will be making this one again
For years I have tried different ways to cook the chicken breast and they have never worked, for the chicken was always dry and awful. Finally I found this recipe a few days ago, I tried it and it was a hit, my husband and kids loved it. this recipe its the best.
I have made this many times and it is aways a hit. I usually serve it with Rachael’s corn and potato sautee recipe from her book!
This was absolutely AMAZING!!!!! the combo of the anchioves, parsley,lemon & garlic(i put extra! made this dish… My boyfriend loved it! we r both 100% Italian so we r definitely going to put this dish on the dinner table again! thumbs up Rach on another great dish!!!
Liked this just fine. However it seemed a bit like Chicken Piccata, I thought I would add articokes to the dish next time I attempt to make it.
I ran right to the store and gathered these ingredients, including the anchovies. It was easy to make. I only used 2 chicken breasts, still cut them open like a book, but then cut them in half to make 4 pieces which I then pounded thin. It was still quite filling. Also, used lemon/black pepper fettucine instead of the egg tagliatelle, but it was still fabulous. I loved the fresh lemony taste of the gremolata and will find other uses for this light garnish. It seemed to be a really healthy, light meal. Served with the strawberry spinach salad from the same episode. A definite “go-to” recipe that I will make again and again!
Yumm-O! This is definitely my new favorite chicken recipe! I really liked the coating on the chicken and it was a good switch up from other chicken recipes. Of course you could use this chicken with other types of sauces, which I plan on doing. I served this meal with some roasted cherry tomatoes (tomatoes, olive oil, salt, pepper, 400 degrees, 20 minutes and I thought it worked really well together. Another favorite 30 minute meal!
My kids and I really liked this recipe. It was simple to make but I made a big mess with the oil splattering all over. I also should have pounded the chicken more to make it thinner. It took me more than 30 minutes to make but I will definitely make this again.
So easy! Watched Rachael tonight and ran to the store to buy the few items I needed! What an easy weeknight meal! Thanks Rachael!
PS I also left out the anchovies and it was delicious!
PS I also left out the anchovies and it was delicious!