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How to Make Marry-Me (Epouse-Moi) Chicken - A Step-by-Step Guide

Are you looking for a recipe that will make your taste buds fall in love? Look no further than the Marry-Me (Epouse-Moi) Chicken! This dish is so delicious that it just might make you want to propose to it. With its flavorful blend of ingredients, this chicken dish is sure to become a staple in your recipe collection.

The Marry-Me (Epouse-Moi) Chicken is a French-inspired dish that features tender chicken with a rich and creamy sauce. The combination of herbs, mushrooms, and white win...

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Ingredients

  • 2 cups panko bread crumbs, or more as needed
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ cup buttermilk
  • ¼ 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
  • ⅓ cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup chicken broth
  • ¼ cup white wine
  • ½ cup half-and-half
  • pinch grated Parmesan cheese
  • 1 (16 ounce) package dry fettuccine pasta

Information

  • Prep Time: 45 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 35 mins
  • Servings: 4
  • Yield: 4 servings

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

    • Nutrition

    1408 cal.

    • Total Fat: 78g
    • Saturated Fat: 15g
    • Cholesterol: 160mg
    • Sodium: 1210mg
    • Total Carbohydrate: 138g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 52g
    • Vitamin C: 16mg
    • Calcium: 147mg
    • Iron: 6mg
    • Potassium: 863mg

    Categories

    Main recipes
    Chicken recipes
    French recipes
    Dinner recipes
    Romantic recipes