Name: Chicken Francese
Ingredients: 2 chicken breasts; 0.50 cup Tantillo California Extra Virgin Olive Oil; 2 garlic cloves; 2 lemons; 23 eggs; Chicken stock; Sliced lemon; 0.50 cup flour; 0.50 lb spaghetti; Crushed garlic; Tantillo Bliss; 0.25 cup reserved pasta water; Parsley; Red pepper flakes

Rating

2 chicken breasts

0.50 cup Tantillo California Extra Virgin Olive Oil

2 garlic cloves

2 lemons

23 eggs

Chicken stock

Sliced lemon

0.50 cup flour

0.50 lb spaghetti

Crushed garlic

Tantillo Bliss

0.25 cup reserved pasta water

Parsley

Red pepper flakes

Heat Tantillo California Extra Virgin Olive Oil on med/high in pan.

Beat eggs.

Pound the chicken.

Dip chicken in eggs and then dip in flour.

Cook over medium heat in pan.

Slice lemons and add slices to pan, and chicken stock.

Brown lemons on both sides and remove from pan.

Cook spaghetti, and then mix in pan with garlic and Tantillo California Extra Virgin Olive Oil.

Cook slowly, then pour pasta water.

Add parsley, red pepper, and black pepper.

Take your time making it.

Serve with chicken francese and a mesclun green salad topped with Tantillo Bliss.

Ingredients