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Marry-Me (Epouse-Moi) Chicken
Marry-Me (Epouse-Moi) Chicken
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Irresistible fettuccine with creamy sauce and crispy chicken.
Ingredients:
  • 2 cups panko bread crumbs, or more as needed
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
  • 0.5 cup buttermilk
  • 0.25 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
  • 0.33333334326744 cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • 1 teaspoon red pepper flakes
  • 0.5 teaspoon ground black pepper
  • 0.75 cup chicken broth
  • 0.25 cup white wine
  • 0.5 cup half-and-half
  • pinch grated Parmesan cheese
  • 1 (16 ounce) package dry fettuccine pasta
Instructions:
  • In a bowl, mix together panko bread crumbs, salt, garlic powder, and black pepper. Then, prepare 3 separate bowls with buttermilk, flour, and eggs.
  • Coat chicken breasts in buttermilk, then cover with flour. Dip flour-coated breasts into egg, press into panko mixture until fully coated.
  • In a large skillet over medium-high heat, heat vegetable oil. Add coated chicken breasts and cook until golden, crispy, and cooked through, about 2 to 3 minutes per side. Check for doneness by slicing through the middle of one chicken breast. Transfer to a paper towel-covered plate to absorb excess oil.
  • In a medium heavy pot over medium heat, heat 2 tablespoons of olive oil until shimmering. Saute onion and shallot until almost translucent, about 5 to 7 minutes. Lower heat to medium-low and stir in tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Simmer until tomatoes are soft and their juices start to thicken, around 10 minutes.
  • Combine chicken broth and white wine in a pot and simmer until sauce reduces, about 5 to 7 minutes. Use an immersion blender or a regular blender to blend the mixture until smooth. Stir in half-and-half and slowly melt Parmesan cheese into the sauce. Blend with an immersion blender again, if desired. Simmer for an additional 10 minutes, then season to taste.
  • As the sauce simmers, boil a large pot of lightly salted water. Cook fettuccine until al dente, about 8 minutes. Drain and serve on a plate topped with sauce and panko-crusted chicken.

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