Chicken That Will Win Your Heart

Ingredients 0/22

Step 1

Combine the panko breadcrumbs with salt, garlic powder, and black pepper in a bowl. Then set out three more bowls—one with buttermilk, one with flour, and one with beaten eggs. Dip each chicken breast first into the buttermilk, then coat it in flour. After that, dip the chicken into the egg, and press it firmly into the panko mixture, making sure it's fully covered all over.

Step 2

Heat some vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for about 2 to 3 minutes on each side until it’s golden and crispy, and no longer pink inside. Check by slicing into one breast if you’re unsure. Once done, transfer the chicken to a plate lined with paper towels to soak up any extra oil.

Step 3

In a medium pot, warm up 2 tablespoons of olive oil over medium heat. Toss in the chopped onion and shallot and sauté until they’re soft and almost translucent, around 5 to 7 minutes. Turn the heat down to medium-low, then add the tomatoes, basil, garlic, herbes de Provence, red pepper flakes, and a pinch of salt and pepper. Let everything cook together until the tomatoes break down and some of their liquid evaporates, about 10 minutes.

Step 4

Pour in the chicken broth and white wine, bringing the sauce to a gentle simmer. Keep it on the heat until it thickens a bit, roughly 5 to 7 minutes. Then blend the sauce until it’s smooth—an immersion blender works great here, or you can use a regular blender in batches. Stir in the half-and-half and gradually add the Parmesan, stirring until it melts into the sauce. If needed, give it another quick blend to get it extra creamy. Let the sauce simmer for another 10 minutes, and taste to adjust seasoning.

Step 5

While the sauce is bubbling away, bring a large pot of salted water to a boil and cook the fettuccine until just tender but still firm, about 8 minutes. Drain the pasta, plate it, and spoon the sauce over. Top with your crispy panko chicken, and you’re ready to dig in!