The original recipe comes from Ina Garten's (The Barefoot Contessa) cookbook Family Style, but I changed it quite a bit. Well, maybe I didn't...the chicken recipe is pretty much the same, but Ina serves it with salad greens and a lemon vinaigrette. I made the lemon pepper pasta and sauteed it with some spinach and garlic. By the way, pappardelle pasta is just a fatter version of fettucini. You can use any type of pasta you want, but I used the pappardelle because it comes in a lemon pepper flavor.
This recipe makes around 6 servings.
Here're the Ingredients:
|Ingredients, except I forgot to put the flour in the picture. Oops.|
- 4-6 boneless, skinless chicken breasts
- 1 cup of all purpose flour (I used white whole wheat flour)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup grated parmesan cheese, plus extra for serving
- olive oil
- 1 bag of spinach
- 1 1/2 cloves of garlic
- 1 package of lemon pepper papardelle pasta (Trader Joe's has it)
- Juice of 1 lemon
- 1/2 cup of good olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
1. Pound the chicken breasts until they are about 1/4" thick. (Pound them between wax paper so you don't make a mess.)
|Flattening the chicken.|
Plate #1: Combine the flour, salt, and pepper on a dinner plate.
4. Dredge the chicken breasts. Go in order: Plate #1, pat the flour mixture on. Plate #2, dip the egg and let some drain off; you don't want it too eggy. Plate #3, pat the mixture on until coated (not too thickly though), and place breasts directly into the heated skillet.
|The amount of coating you want.|
|Into the skillet!|
6. The chicken should only need to cook 3-4 minutes per side if you really flattened the breasts enough. Use you judgement depending on how thin you pounded the chicken.
|Getting nice and brown and crispy.|
8. Add the noodles to the boiling water and put the spinach and garlic into the pan. The spinach will reduce a lot as it cooks, so don't worry about overloading the pan.
|Spinach and garlic.|
|Squeezing in the lemon with my lemon-squeezer!|
|Pasta into the pan.|
|Mix it all up.|
|The final product. Sprinkle some more parmesan on it!|