Marry-Me (Epouse-Moi) Chicken
This is your new recipe to make when you want to tell someone you love them! It's a tad time consuming, but trust me when I say that the chicken is succulent, and the sauce is so simple to prepare. The dish is so phenomenally delicious that the time will be worth it.
- Serves: 4 persons
- 2cups panko bread crumbs, or more as needed
- ½teaspoon salt
- ½teaspoon garlic powder
- ¼teaspoon ground black pepper
- ½cup buttermilk
- ¼cup all-purpose flour
- 2eggs, lightly beaten
- 4skinless, boneless chicken breasts, pounded to 1/2-inch thickness
- 1cup vegetable oil
- 3tablespoons olive oil, divided
- 1small onion, diced
- 1medium shallot, diced
- 2cups diced fresh tomatoes
- ⅓cup fresh basil leaves, chopped
- 2cloves garlic, minced
- 1teaspoon herbes de Provence
- 1teaspoon red pepper flakes
- ½teaspoon salt
- ½teaspoon ground black pepper
- ¾cup chicken broth
- ¼cup white wine
- ½cup half-and-half
- pinch grated Parmesan cheese
- 1(16 ounce) package dry fettuccine pasta
Step 1Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.
Step 2Dip 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.
Step 3Heat 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.
Step 4Warm 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.
Step 5Mix 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.
Step 6While 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.