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Ingredients

• 1/2 cup fresh flat leaf parsley leaves
• 2 anchovy fillets
• 2 cloves garlic
• Zest and juice of 2 lemons
• Salt
• 1 pound egg tagliatelle
• 4 skinless, boneless chicken breasts
• Freshly ground pepper
• All-purpose flour, for dredging
• 3 eggs
• 2 tablespoons extra virgin olive oil (EVOO)
• 6 tablespoons butter
• 1/2 cup chicken stock
• 1/2 cup dry white wine

Description

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