Servings: 4 Servings
Calories: 590kcal
Equipment
- skillet
- shallow dish
Ingredients
Breadcrumbs:
- 2 cups high-quality breadcrumbs preferably Panko for extra crunch
- Pinch of sea salt and a dash of freshly ground white pepper to elevate the seasoning
- 2 tsp finely chopped fresh parsley for a burst of herbaceous flavor
- 1 tsp onion powder to add depth and complexity
- 2 tsp garlic powder for a robust garlic undertone
Chicken:
- 3 tsp unsalted butter for a luxurious touch
- 2 large eggs beaten for a rich and velvety coating
- 16 oz al dente cooked pasta noodles your preferred variety
- 1.5 lb tender boneless chicken breasts ensuring succulence in every bite
- Salt and white pepper to taste enhancing the overall flavor profile
- 1-1.5 cups all-purpose flour for a light and crisp dusting
Garlic Butter Sauce:
- 1/2 cup luscious heavy whipping cream for a creamy texture
- 1 tsp fresh lemon juice to brighten the sauce
- 2 tbsp finely minced garlic for a robust garlic infusion
- 2 tbsp freshly minced parsley to add a pop of color and freshness
- 3 tsp unsalted butter softened for a velvety finish
- 1.5 cups rich unsalted butter for a decadent and silky sauce
- 1/3 cup dry white wine for a subtle depth of flavor
- Salt and white pepper to taste ensuring a perfectly balanced sauce
- 2 tbsp finely minced shallots for a mild onion flavor
Instructions
- In a shallow dish, mix together the breadcrumbs, parsley, salt, white pepper, garlic powder and onion powder.
- In another shallow dish, beat the eggs until they are well combined.
- Place the flour in a third shallow dish and season with salt and white pepper.
- Dip each chicken breast into the flour mixture to lightly coat it on both sides.
- Then dip it into the beaten eggs, making sure to coat it evenly.
- Finally, coat the chicken in the breadcrumb mixture, ensuring an even and generous coating on all sides.
- Heat a large skillet over medium-high heat and add 3 tsp of butter.
- Once the butter has melted, add in the coated chicken breasts and cook until they are golden brown and fully cooked, about 6-7 minutes on each side.
- While the chicken is cooking, prepare the garlic butter sauce by heating a small saucepan over medium heat.
- Add in the minced garlic and cook for 1-2 minutes until fragrant.
- Then add in the white wine and let it simmer for another 1-2 minutes.
- Once the wine has reduced by half, add in the heavy cream and let it simmer for another 3-4 minutes until slightly thickened.
- Gradually whisk in the softened butter, one tablespoon at a time, until fully incorporated.
- Stir in the fresh lemon juice, minced parsley and shallots, cooking for another 1-2 minutes until fully combined and the sauce has reached your desired consistency.
- Serve the cooked chicken with al dente pasta noodles and top with the creamy garlic butter sauce for a luxurious and indulgent meal that is sure to impress.
Notes
– To really bring out the flavor of the mushrooms, try adding a splash of white wine or sherry to the sauce while it is simmering.
– If you don’t have chicken broth, you can substitute a low-sodium vegetable broth or even water.
– If you’d like a thicker sauce, you can mix together 1 tablespoon of cornstarch and 2 tablespoons of water and add it to the sauce while it is simmering.
– This dish can be made ahead of time and reheated when ready to serve.
– To make this dish vegetarian, you can substitute the chicken for extra mushrooms or a plant-based protein.
Nutrition
Calories: 590kcal
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