Ingredients
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1 (16 oz) pkg Ronzoni® Spaghetti
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4 boneless, skinless chicken breasts (about 1 lb)
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1/2 tsp salt
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1/2 tsp pepper
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1/4 cup butter
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1/4 cup all-purpose flour
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2 eggs, lightly beaten
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1/2 lemon, sliced
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1 cup chicken broth
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1/3 cup lemon juice
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1/4 cup fresh parsley, finely chopped
Steps
1
Cook pasta according to package directions; drain well.
2
Meanwhile, pound each chicken breast between 2 sheets of plastic wrap into ¼ inch thickness. Season with salt and pepper.
3
Melt butter in large skillet set over medium heat. Dredge chicken in flour, then dip in eggs. Add chicken to pan, in batches, if needed. Cook for 2 to 3 minutes per side or until chicken is golden brown and cooked through. Transfer chicken to plate.
4
Add lemon slices to pan; cook for 1 minute. Stir in chicken broth and bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until sauce is slightly thickened.
5
Stir in lemon juice. Return chicken to pan; cook for 1 to 2 minutes or until well coated. Serve chicken over pasta. Sprinkle with parsley.
Tips
Substitute veal or turkey scallopini for chicken if preferred.
Comments
Recipe provided by Ronzoni® Pasta.