Description
A delectable chicken dish featuring a crispy crust and a rich sauce that brings warmth to any dining experience.
Ingredients
Scale
- 1 pound pasta (vermicelli or your choice)
- 3 – 3½ pounds boneless, skinless chicken breast halves
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 6 large eggs
- ¼ cup whole milk
- 9 tablespoons extra virgin olive oil, divided
- 7 tablespoons cold butter, divided
- 2 tablespoons fresh garlic, finely minced
- ½ cup good quality brandy
- 1 cup sweet Marsala wine
- 1 cup low sodium chicken stock
- 3 cups shredded mozzarella cheese
- ¼ cup fresh parsley, chopped
- 1 lemon, cut into 8 wedges
Instructions
- Cook the pasta following package directions, cool in cold water, and set aside.
- Preheat your oven to 200°F; this will keep the chicken warm between batches.
- Butterfly the chicken breasts, cut them in half, and pound them to about ¼ inch thickness. Season both sides with kosher salt and freshly ground black pepper.
- Set up a breading station: flour in one bowl, eggs mixed with milk in another.
- Dredge each chicken piece in flour, dip in the egg mixture, then coat with flour again.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Cook 3 pieces at a time; about 2 minutes per side until golden brown. Keep warm in the oven and repeat until all chicken is cooked, adding more oil as needed.
- Wipe the skillet clean. Add 1 tablespoon olive oil and 1 tablespoon butter; sauté the minced garlic for 1 minute until fragrant.
- Off the heat, add brandy and Marsala, then return to heat and reduce for about 5 minutes until it thickens slightly.
- Pour in the chicken stock and simmer for another 5 minutes. Whisk in the remaining cold butter until the sauce becomes creamy.
- Pour the sauce over the chicken, sprinkle with mozzarella, and broil for 2-3 minutes until melted and bubbly.
- Reheat the pasta and serve topped with the exquisite chicken, a sprinkle of fresh parsley, and lemon wedges on the side.
Notes
Leftovers can be kept in the fridge for 3-4 days. You can prep the chicken a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 165mg