April 6, 2016
1Heat Tantillo California Extra Virgin Olive Oil on med/high in pan.
3Pound the chicken.
4Dip chicken in eggs and then dip in flour.
5Cook over medium heat in pan.
6Slice lemons and add slices to pan, and chicken stock.
7Brown lemons on both sides and remove from pan.
8Cook spaghetti, and then mix in pan with garlic and Tantillo California Extra Virgin Olive Oil.
9Cook slowly, then pour pasta water.
10Add parsley, red pepper, and black pepper.
11Take your time making it.
12Serve with chicken francese and a mesclun green salad topped with Tantillo Bliss.