.parmigiano-reggiano crusted chicken piccata.

This recipe was AMAZING!!! I found it in Rachael Ray's magazine. I changed the recipe a bit to make it more practical. Also the original recipe contains capers, with I omitted because I did not have them and it tasted just fine :) The only thing that gave me problems was when I cooked the chicken the oil splashed everywhere, even though I did not even use the full amount, so make sure you have some sort of splash screen to prevent the major ouch! I will make this again soon!



Ingredients
1/4 cup flour
2 eggs
1 1/4 cups grated parmigiano-reggiano cheese
4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
salt
1/2 pound angel hair pasta
3 tablespoons extra-virgin olive oil
Juice of 1 lemon, plus 1 sliced lemon
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/4 cup flat-leaf parsley leaves, chopped
1/2 cup chicken broth
2 tablespoons butter
5 oz. baby spinach

Preparation
1. Place the flour on a plate. In a shallow bowl, beat the eggs. Place 1 cup cheese on another plate. Working 1 cutlet at a time, coat the chicken with flour, then egg, then cheese, pressing to adhere. Transfer to plate.
2. Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
3. In a large nonstick skillet, heat 2 tablespoons of oil, over medium heat. Add the chicken ad cook, turning once, until deeply golden, 10 minutes. Transfer to a platter and cover with foil. Add the remaining 1 tablespoon of oil to the skillet. Add the sliced lemon, garlic and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minutes. Lower the heat and bring to a simmer.
4. Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in the pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with chicken.