Chicken Francaise Over Spaghetti

Sandra McGrath

By
@SandyJJ

My daughter Casey once had a friend who was a sous chef and lived with us for a while. He would make this dish and serve it over thin spaghetti. It became a family favorite.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Light and tasty, you're just going to love this flavorful chicken recipe!

Ingredients

2 lb
thin sliced chicken breasts (about 6-8 fillets)
2
eggs, beaten
1-1/2 c
flour, seasoned with salt & pepper to taste
1/2 c
cooking oil for frying
1 lb
thin spaghetti

HOW TO MAKE THE SAUCE

1 stick
butter, melted
1 c
white wine (can use cooking wine with lemon if available)
1/2 c
lemon juice
1/4 c
capers
1/3 c
olive oil, extra virgin

Directions Step-By-Step

1
Create a workstation with your egg, flour and chicken cutlets and begin by dipping chicken slices individually into the egg and then flour and begin to fry gently in a fry pan, (salt and pepper if desired.) Place aside until all are done.
This may be a good time to mix your sauce ingredients in a small saucepan and place on low heat.
2
If you will be serving this over or with pasta, begin a boiling pot of salted water and place spaghetti in water when it begins to boil and cook for about 12 minutes or to you taste. Drain in a colander. I then like to place my pasta in a casserole, top and mix with a little sauce and then arrange chicken pieces on top. Pour the remaining sauce over the chicken and pasta.
3
I like to put this in a 350 degree oven for about 15-20 minutes, then remove to serve. Before serving, I place lemon slices and chopped parsley on top for presentation. Another great one dish meal or serve with a salad or green vegetable!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian