John was randomly craving this dish, which I haven’t had since my Arthur Avenue days. I figured it couldn’t be too hard to make, and I was right. It’s very similar to picatta, but with more of an eggy coating (and no capers). I based this on a Tyler Florence recipe.
1.5 pounds chicken (about 4 breasts), pounded thin
juice from 1/2 lemon
1/2 lemon, sliced thin
1 cup chicken broth
0.5 cups white wine
2 tbsp butter
flour, for dredging
4 eggs, lightly beaten with a little water
1/4 cup chopped flat leaf parsley
1/4 cup olive oil (you can probably get away with a little less)
Season chicken with salt and pepper. Dip pieces first in flour, than in egg.
Heat oil in pan. Fry chicken about 2 minutes per side in two batches. Set aside.
Bring water to boil and cook spaghetti according to directions.
Add lemon slices to pan and sautee a couple minutes. Add wine, lemon juice and chicken broth. Bring to boil and simmer 5 minutes. Roll butter in flour and add to sauce. Incorporate to thicken.
Add chicken back to pan and simmer until chicken is cooked through. Sprinkle with parsley.
Place spaghetti on plate. Place arugula on top of spaghetti. Add chicken and sauce and serve.