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This is one of my all time faves, but I don't cook it a lot because I gain 3 pounds just thinking about making it. It is SOOO good though, I allow myself to make it about twice a year.

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分量: 5
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材料

Cost per serving $2.78 詳細を見る

作り方

  1. Cook pasta as directed
  2. Whisk together eggs, Romano cheese, parsley, salt and white pepper. Set aside.
  3. Put flour on a plate
  4. Heat the oil until the surface of your pan becomes very wavy and smoke just starts to rise.
  5. Dredge your chicken in the flour on both sides. Tap lightly to get the excess off
  6. Coat chicken in egg mixture, allowing excess egg to drip off
  7. Fry each side of chicken until a light blond color
  8. When all the chicken is done, pour in a splash of the chicken stock. Be careful because it will steam and potentially throw hot oil up.
  9. with a spatula or wooden spoon, scrape up all the lovely goodies that are stuck to the pan from frying the chicken.
  10. Add the rest of the chicken broth and wait until it starts to slowly boil.
  11. Add the butter and stir constantly until it incorporates into the broth.
  12. I like the subtle background of the lemon, so I add the juice of one lemon. If you enjoy the full frontal assault on your taste buds, add a second lemon.
  13. Lay the pasta on the plate, add the chicken and pour your GLORIOUS sauce over it and enjoy!

Nutrition Facts

Amount Per Serving %DV
Serving Size 431g
Recipe makes 5 servings
Calories 1201  
Calories from Fat 640 53%
Total Fat 72.46g 91%
Saturated Fat 39.83g 159%
Trans Fat 0.17g  
Cholesterol 347mg 116%
Sodium 1101mg 46%
Potassium 663mg 19%
Total Carbs 88.39g 24%
Dietary Fiber 4.2g 14%
Sugars 2.97g 2%
Protein 48.19g 77%
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