Chicken Francese with Angel Hair Pasta

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Francese in Lemon-Butter White Wine Sauce

1. Halve the 2 pounds of chicken breasts horizontally into 4 cutlets, then pound each to ¼-inch thickness between sheets of plastic wrap. 8 min
2. Season the cutlets on both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper, then spread ½ cup flour in a shallow dish. 3 min
3. Whisk 3 eggs with 2 tablespoons grated Parmesan in a second shallow dish. 2 min
4. Mince 2 garlic cloves, juice 2 lemons to get 3 tablespoons, and thinly slice 1 lemon for garnish; finely chop 2 tablespoons parsley. 5 min
5. Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high until the butter foams. 2 min
6. Timing-sensitive step. Dredge each cutlet in flour (shake off the excess), dip in the egg mixture, then lay in the hot skillet; cook in batches, 3–4 minutes per side, until deep golden and cooked through, transferring done cutlets to a plate. 14 min
7. Timing-sensitive step. Reduce heat to medium, add the minced garlic to the pan drippings, and sauté 30 seconds until fragrant.
8. Pour in ½ cup dry white wine and simmer, scraping up any browned bits, until reduced by half, about 2 minutes. 2 min
9. Add ¾ cup chicken broth and 3 tablespoons fresh lemon juice; simmer until the sauce is slightly reduced, about 3 minutes. 3 min
10. Timing-sensitive step. Swirl in the remaining 2 tablespoons butter until melted and the sauce is glossy, then nestle the cutlets back into the pan to warm through for 1 minute. 2 min
11. Plate the cutlets over angel hair pasta, spoon the lemon-butter sauce over the top, and garnish with lemon slices and 2 tablespoons chopped parsley. 2 min

Angel Hair Pasta with Olive Oil and Parsleybase

1. Bring a large pot of water to a boil over high heat and add 1 tablespoon kosher salt. 8 min
2. Timing-sensitive step. Cook 12 ounces angel hair pasta in the boiling salted water for 2–3 minutes, stirring occasionally, until just al dente — it will finish in the residual heat. 3 min
3. Reserve ¼ cup pasta water, then drain the pasta and return it to the pot; toss with 2 tablespoons olive oil, 1 tablespoon chopped parsley, ¼ teaspoon black pepper, and a splash of the reserved pasta water to loosen. 2 min