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.

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Recipe Summary

prep:
45 mins
cook:
50 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Chicken:
Sauce:

Directions

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

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  • 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.

Cook's Notes:

If necessary, you can split chicken breasts in 1/2 lengthwise before pounding.

You can make you own buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar and letting it sit for 5 minutes.

You can substitute Italian seasoning for herbes de Provence and heavy cream for half-and-half, if preferred.

Nutrition Facts

1408 calories; protein 51.7g; carbohydrates 138.4g; fat 78.2g; cholesterol 160mg; sodium 1209.7mg. Full Nutrition
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