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Categories:
chicken breasts Parmesan cheese garlic oregano salt pepper eggs cooking oil linguine olive oil shallots garlic Chardonnay wine chicken broth lemon juice heavy cream butter tomatoes fresh parsley Romano cheese
Viewed: 38 - Published at: 4 years agoIngredients
- 4 boneless skinless chicken breasts
- 12 cup instant potato flakes
- 14 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 12 teaspoon pepper
- 2 eggs, beaten
- 2 tablespoons cooking oil
- 1 lb linguine, cooked
- 1 tablespoon olive oil
- 2 tablespoons shallots, minced
- 1 large garlic clove, pressed
- 12 cup Chardonnay wine
- 1 cup chicken broth, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 12 cup butter
- 1 cup tomatoes, finely chopped
- 2 tablespoons fresh parsley, rough chopped
- 14 cup romano cheese, grated
Method
- In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, salt and pepper.
- Dip chicken first in egg mixture and then in potato mixture, coating all sides well.
- Heat oil in a large skillet over medium high heat.
- Add chicken and cook until browned (3 minutes per side).
- Remove chicken to baking sheet and place in 350 degree F oven for about 18 minutes or until internal temperature reaches 165 degrees F.
- While chicken is in the oven, add 1 tablespoon of olive oil to a large skillet.
- Cook the shallots and garlic in the oil until soft, about 2 minutes.
- Pour in the wine, 1/2 cup chicken broth, and the lemon juice.
- Simmer for about 5 minutes.
- Stir in the remaining 1/2 cup of chicken broth, tomatoes and the cream, and simmer until sauce is reduced and thickened slightly (10 minutes).
- Add the butter and stir until melted.
- Pour the sauce over hot pasta.
- Sprinkle with the parsley and Romano cheese before serving.
- Place a chicken breast on top of the pasta.
