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Chicken Exquisito

Savor Homemade Chicken Exquisito: A Comfort Food Delight

Discover the delectable Chicken Exquisito, a comforting dish featuring tender chicken in a rich Marsala wine sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta like spaghetti or fettuccine
For the Chicken
  • 4 pieces Boneless Skinless Chicken Breast Halves butterflied and pounded
  • 1 teaspoon Kosher Salt can substitute with sea salt
  • 1 teaspoon Freshly Ground Black Pepper white pepper can be used
  • 1 cup All-Purpose Flour alternative: gluten-free flour
  • 2 large Eggs can use flax egg for vegan
  • 1/2 cup Whole Milk alternative: unsweetened almond milk
  • 1/4 cup Extra Virgin Olive Oil for frying
For the Sauce
  • 2 tablespoons Cold Butter use a butter alternative if desired
  • 3 cloves Fresh Garlic minced
  • 1/4 cup Good Quality Brandy can substitute with apple juice
  • 1/2 cup Good Quality Sweet Marsala Wine alternatives: port or white wine
  • 1 cup Low Sodium Chicken Stock can substitute with vegetable stock
  • 2 tablespoons Fresh Parsley for garnish
  • 1 lemon Lemon Wedges optional for serving
For the Topping
  • 1 cup Shredded Mozzarella Cheese alternative: provolone or dairy-free cheese

Equipment

  • Large Pot
  • Skillet
  • Baking Dish
  • meat mallet
  • Whisk

Method
 

Cooking Steps
  1. Cook pasta in a large pot of salted boiling water for 8-10 minutes. Drain and toss with a drizzle of olive oil.
  2. Butterfly and pound the chicken breasts to 1/4 inch thickness. Season with salt and pepper.
  3. Set up a dredging station with flour, a mixture of eggs and milk, and more flour. Coat chicken in flour, then egg, and finally flour again.
  4. Fry chicken in olive oil over medium-high heat for 2-3 minutes per side until golden-brown. Transfer to a baking dish.
  5. Make the sauce by sautéing garlic in butter, then adding brandy and Marsala wine. Simmer until reduced to 1/2 cup.
  6. Add chicken stock to the sauce and simmer for 5 minutes. Whisk in remaining butter.
  7. Broil the chicken with sauce and mozzarella cheese for 2-3 minutes until bubbly.
  8. Serve over pasta, garnished with parsley and lemon wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This dish can also be served cold in salads or wraps for a tasty twist.

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