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Marry-Me (Epouse-Moi) Chicken

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Marry-Me (Epouse-Moi) Chicken




    Ingredients :

  • 2 cups panko bread crumbs
  • or more as needed
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ cup buttermilk
  • ¼ cup all-purpose flour
  • 2 eggs
  • lightly beaten
  • 4 skinless
  • boneless chicken breasts
  • pounded to 1/2-inch thickness
  • 1 cup vegetable oil
  • 3 tablespoons olive oil
  • divided
  • 1 small onion
  • diced
  • 1 medium shallot
  • diced
  • 2 cups diced fresh tomatoes
  • ? cup fresh basil leaves
  • chopped
  • 2 cloves garlic
  • minced
  • 1 teaspoon herbes de Provence
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup chicken broth
  • ¼ cup white wine
  • ½ cup half-and-half
  • pinch grated Parmesan cheese
  • 1 (16 ounce) package dry fettuccine pasta
  • Methods :

  • Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
  • Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.
  • Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.
  • Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.
  • Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.
  • While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.
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