Lemon Chicken with Pasta

These crispy chicken cutlets topped with the most delicious lemon, wine, butter sauce and served over spaghetti are a family favorite.

Ingredients

• 4 boneless chicken breasts

• 1/2 cup lemon juice (about 4 lemons)

• 4 tablespoons butter

• 1/4 cup white wine

• 1/2 cup flour

• 1/2 cup Italian bread crumbs

• 2 eggs

• 1/4 cup parsley

• 1/4 cup Nocellara del Belice Olive Oil 

• 1 pound spaghetti

• 1 teaspoon salt

• 1/2 teaspoon pepper

   

Instructions

1. Preheat oven to 350 degrees and bring a large pot of salted water to a boil.

2. Get three shallow dishes and add flour, eggs and bread crumbs to each. Whisk eggs, add a splash of water and season with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat.

3. Pound chicken breasts to 1/2 inch thick. Dredge in flour, egg, then bread crumbs. Add the chicken to the hot skillet and cook for 3-4 minutes per side, then place on sheet pan. Repeat with all the chicken breasts then place in the oven to cook through, about 10 minutes.

4. Meanwhile cook the pasta and make the sauce. Clean out the skillet and return to the stove. Add 2 tablespoons butter and wine. Reduce slightly then add the lemon juice and season with salt and pepper. Reduce a bit more and add the remaining butter.

5. Place the chicken over the spaghetti then top with the sauce and enjoy.

Takes 30 minutes

Serves 4