Parmigiano-Reggiano chicken Piccata

By dyates66

Ingredients

• 1/4 cup flour
• 2 eggs
• 1 & 1/4 cup grated parmigiano-reggiano cheese
• 4 skinless, boneless chicken breast pounded to 1/4 inch thick
• salt
• 1/2 pound angel hair pasta
• 3 TBS olive oil
• Juice of 1 lemon, plus 1 lemon sliced
• 2 clove garlic, finely chopped
• 1/4 cup capers, drained and patted dry
• 1/2 cup dry white wine
• 1/4 cup parsley, chopped
• 1/2 cup chicken broth
• 2 TBS butter, chilled and sliced
• 5 ounce pkg baby spinach
• pepper

Preparation

Step 1

1. Place the flour on a plate. In a shallow bowl, beat the eggs. Place 1 cup cheese on another plate. Coat each piece of chicken with flour, then eggs, then cheese- pressing to adhere.
2. Cook pasta and darin reserving 1 ladleful of water.
3. In a large skillet, heat 2 TBS olive oil. Cook chicken until golden brown- about 10 minutes.
4. Transfer to a plate and cover with foil.
5. Add remaing TBS olive oil to pan and add the sliced lemons, garlic, capers and cook for 2 minutes. Stir in Wine and parsley and cook until reduced- about 1 minute. Lower heat and bring to a simmer.
6. Stir in the chicken broth, butter and lemon juice. Spoon over the pasta. Season with pepper.