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Ingredients

• Zest and juice of 2 lemons, divided
• 1 anchovy fillet, very finely chopped (optional)
• 1/2 cup flat leaf parsley, very finely chopped
• 2 small cloves garlic, very finely chopped
• Salt
• 1/2 pound egg tagliatelle or thin spaghetti
• 4 boneless, skinless chicken breasts, butterflied (cut across but not all the way through the breast) and pounded very thin, no more than 1/4-inch thick
• Pepper
• Flour, for dredging
• 2 eggs
• 3 tablespoons extra virgin olive oil (EVOO)
• 4 tablespoons butter, divided
• 1/2 cup crisp, dry white wine
• 1 cup chicken stock
• 2 cups baby spinach or upland cress
• A handful of basil, torn

Description

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