Our first post includes the recipe for Julia's fabulous dinner last night!
Ingredients:
Two Lemons
2 large Chicken Breasts, cut in half and pounded to 1/4" height
Salt And Pepper
1/4 cup All-Purpose Flour
1 Egg, beaten and mixed with a tablespoon of water
4-6 Tbsp Unsalted Butter
1/2 cup Chicken Stock
Dry Pasta
Lemon Chicken Pasta
Directions:
Take one lemon and grate lemon rind from entire
lemon. Reserve for garnish.
Squeeze juice from one lemon and slice 1/2 of the other
lemon in thin slices. You will use last half for extra
juice if needed.
Place pasta water on to boil. Put a good teaspoon of
salt in water. When boiling, put in desired amount of
pasta.
Mix flour and about ⅛ teaspoon and 1/4 of pepper.
Heat skillet on medium high with 2 tablespoons
butter.
Take pounded chicken breasts and dredge through
flour and then dip in egg mixture. Place in hot skillet and cook 3-4 minutes on each side. Do not
crowd chicken. If needed do in separate batches and keep warm in oven.
When chicken is complete, put additional butter in pan and put lemon juice in pan. Scrap bits
from pan. Then put in chicken stock and heat. Sprinkle remaining flour over top and whisk in
flour to make gravy. Adjust with extra chicken stock, lemon juice or butter for desired
consistency and taste.
Drain pasta reserving a cup of pasta water. Place drained pasta in pan with gravy and let it soak it
up. Serve with pasta, chicken, lemon slice and grated lemon.
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