Ingredients:
2 boneless, skinless chicken breasts, flattened to 1 inch
1/3 cup fresh lemon juice
Zest from 2 lemons
1 cup chicken stock
1 tablespoon fresh rosemary, chopped fine
2 tablespoons chopped fresh arugula or parsley
2 tablespoons clarified butter (melt butter in a microwave and skim the gold-colored curd part off the top, leaving the clear liquid)
1 egg
½ cup flour
1 tsp. salt
1 tbs. corn starch
3 tbs. water
cooked spaghetti
Instructions:
1/3 cup fresh lemon juice
Zest from 2 lemons
1 cup chicken stock
1 tablespoon fresh rosemary, chopped fine
2 tablespoons chopped fresh arugula or parsley
2 tablespoons clarified butter (melt butter in a microwave and skim the gold-colored curd part off the top, leaving the clear liquid)
1 egg
½ cup flour
1 tsp. salt
1 tbs. corn starch
3 tbs. water
cooked spaghetti
Instructions:
Warm oven on lowest heat setting. Get pot boiling for pasta. Sprinkle chicken with salt and pepper then press the rosemary into the chicken. Chill. Meanwhile, prepare the clarified butter. Mix flour and salt. Beat egg in small flat dish. Heat skillet to medium then add butter. Dredge chicken in egg, then cover with flour mixture, add to skillet and cook for 5 to 6 minutes, turn and cook another 5 to 6 minutes, or until juices flow and it looks done. Transfer to plate and keep warm in the oven. Add half the chicken broth to pan and deglaze (scrape the chicken particles loose with a spatula). Add rest of broth and lemon juice. Cook down for five minutes, meanwhile make a slurry by combining corn starch with water, stir well. Add to chicken-lemon broth to thicken. Place chicken atop pasta on serving plate. Top with broth, arugula, and lemon zest. Serve.
