Marry-Me (Epouse-Moi) Chicken
Recipe information
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Cooking:
45 min.
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Servings per container:
4
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Ingredients for - Marry-Me (Epouse-Moi) Chicken

1. Panko bread crumbs, or more as needed - 2 cups
2. Salt - ½ teaspoon
3. Garlic powder - ½ teaspoon
4. Ground black pepper - ¼ teaspoon
5. Buttermilk - ½ cup
6. All-purpose flour - ¼ cup
7. Eggs, lightly beaten - 2
8. Skinless, boneless chicken breasts, pounded to 1/2-inch thickness - 4
9. Vegetable oil - 1 cup
10. Olive oil, divided - 3 tablespoons
11. Onion, diced - 1 small
12. Shallot, diced - 1 medium
13. Diced fresh tomatoes - 2 cups
14. Fresh basil leaves, chopped - ⅓ cup
15. Garlic, minced - 2 cloves
16. Herbes de Provence - 1 teaspoon
17. Red pepper flakes - 1 teaspoon
18. Salt - ½ teaspoon
19. Ground black pepper - ½ teaspoon
20. Chicken broth - ¾ cup
21. White wine - ¼ cup
22. Half-and-half - ½ cup
23. Grated Parmesan cheese - pinch
24. Dry fettuccine pasta - 1 (16 ounce) package

How to cook deliciously - Marry-Me (Epouse-Moi) Chicken

1. Stage

Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.