Rating
Tantillo Recipes
 2 chicken breasts
 0.50 cup Tantillo California Extra Virgin Olive Oil
 2 garlic cloves
 2 lemons
 23 eggs
 Chicken stock
 Sliced lemon
 0.50 cup flour
 0.50 lb spaghetti
 Crushed garlic
 Tantillo Bliss
 0.25 cup reserved pasta water
 Parsley
 Red pepper flakes
1

Heat Tantillo California Extra Virgin Olive Oil on med/high in pan.

2

Beat eggs.

3

Pound the chicken.

4

Dip chicken in eggs and then dip in flour.

5

Cook over medium heat in pan.

6

Slice lemons and add slices to pan, and chicken stock.

7

Brown lemons on both sides and remove from pan.

8

Cook spaghetti, and then mix in pan with garlic and Tantillo California Extra Virgin Olive Oil.

9

Cook slowly, then pour pasta water.

10

Add parsley, red pepper, and black pepper.

11

Take your time making it.

12

Serve with chicken francese and a mesclun green salad topped with Tantillo Bliss.

Ingredients

 2 chicken breasts
 0.50 cup Tantillo California Extra Virgin Olive Oil
 2 garlic cloves
 2 lemons
 23 eggs
 Chicken stock
 Sliced lemon
 0.50 cup flour
 0.50 lb spaghetti
 Crushed garlic
 Tantillo Bliss
 0.25 cup reserved pasta water
 Parsley
 Red pepper flakes

Directions

1

Heat Tantillo California Extra Virgin Olive Oil on med/high in pan.

2

Beat eggs.

3

Pound the chicken.

4

Dip chicken in eggs and then dip in flour.

5

Cook over medium heat in pan.

6

Slice lemons and add slices to pan, and chicken stock.

7

Brown lemons on both sides and remove from pan.

8

Cook spaghetti, and then mix in pan with garlic and Tantillo California Extra Virgin Olive Oil.

9

Cook slowly, then pour pasta water.

10

Add parsley, red pepper, and black pepper.

11

Take your time making it.

12

Serve with chicken francese and a mesclun green salad topped with Tantillo Bliss.

Chicken Francese