Chicken

Rosemary & Parmesan Chicken

This recipe is an adaptation of a dish our friend Dina came up with

Now when I say adaptation I mean it

My wife wrote this recipe down years ago and when I came across it there wasn’t a ton of information or measurements

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So we had to work things out as we went

As the great Emeril Lagasse says “This isn’t rocket science!”

At the end of the day, this came out delicious and I think Dina would agree!

We are starting with 4 boneless skinless chicken breasts, around 3 pounds

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Trim and remove any excess fat from the chicken

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Then we are going to filet them in half and cover them in cling wrap. Lightly tenderize both sides with a meat mallet

The cling wrap will keep the raw juices and meat particles from flying around your kitchen

Next, we will need 1 cup of flour, 1/2 cup of grated Romano or Parmesan cheese, 1 teaspoon each of kosher salt and ground black pepper

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Mix all of these ingredients together

Next, we will need 3 eggs and 1/4 cup of milk

Add the eggs and milk to a bowl and whisk together

Preheat your oven to 350 F

Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large oven proof pan over medium heat

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We like to use a large sheet pan as a dredging station

Dip the chicken in the eggs, then the flour making sure to coat both sides

Shake any excess flour off and set aside

I only do the amount I can fit in the pan at a time

I don’t like the chicken to sit too long coated in the flour as it gets kind of gummy

Once the butter is melted and the oil is hot, add a few cutlets to the pan

Be sure not to overcrowd them

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Cook for 2-3 minutes then flip and cook 2-3 minutes more

These will cook more in the oven

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Remove these to a rack to allow the excess oil to drip off

Sprinkle with some kosher salt

Repeat until all  of the cutlets are browned

Next up, we will need 1 cup of heavy cream, 1/2 cup of milk, 1 cup of grated Parmesan cheese, 1 large sprig of fresh rosemary and 2 tablespoons of butter

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Remove the rosemary leaves from the stem

Discard the stem and chop up the leaves

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Add the butter and rosemary to the pan

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Scrape up the browned bits from the bottom as the butter melts

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Whisk in the heavy cream, milk and Parmesan cheese until incorporated

Nestle the chicken into the sauce and place into the oven

Cook for 30 minutes or until the sauce thickens and you can easily pierce the chicken with a knife

Remove from the oven and allow the dish to rest a few minutes

Sprinkle with a little fresh parsley and crushed red pepper flakes

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Enjoy!!!

Rosemary & Parmesan Chicken

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

3 pounds of boneless, skinless chicken breasts

1 cup of flour

1/2 cup of grated Romano or Parmesan cheese

1 teaspoon each of kosher salt and ground black pepper

3 eggs

1/4 cup of milk

2 tablespoons of butter

2 tablespoons of olive oil

For the sauce

1 cup of heavy cream

1/2 cup of milk

1 cup of grated Parmesan cheese

2 tablespoons of butter

1 large sprig of fresh rosemary

Directions

Trim and remove any excess fat from 3 pounds of boneless, skinless chicken breasts. Filet them in half and cover them in cling wrap and lightly tenderize both sides with a meat mallet

In a pie plate, combine 1 cup of flour, 1/2 cup of grated Romano or Parmesan cheese, 1 teaspoon each of kosher salt and ground black pepper

In a bowl, whisk together 3 eggs and 1/4 cup of milk.  Preheat your oven to 350 F.  Add 2 tablespoons of butter and 2 tablespoons of olive oil to a large oven proof pan over medium heat

Dip the chicken in the eggs, then the flour making sure to coat both sides.  Shake any excess flour off and set aside.  Dredge only what will fit in the pan at a time

Once the butter is melted and the oil is hot, add a few cutlets to the pan.  Do not overcrowd them. Cook for 2-3 minutes then flip and cook 2-3 minutes more.  These will cook more in the oven.  Remove these to a rack to allow the excess oil to drip off. Sprinkle with some kosher salt.  Repeat until all the cutlets are browned

For the sauce

Remove the leaves off of 1 large fresh sprig of rosemary.  Discard the stem and chop up the leaves.  Add the rosemary to the pan along with 2 tablespoons of butter.  Scrape up the browned bits from the bottom as the butter melts

Whisk in 1 cup of heavy cream, 1/2 cup of milk and 1 cup of grated parmesan cheese until incorporated.  Nestle the chicken into the sauce and place into the oven.  Cook for 30 minutes or until the sauce thickens and you can easily pierce the chicken with a knife

Remove from the oven and allow the dish to rest a few minutes.  Sprinkle with a little fresh parsley and crushed red pepper flakes

Architec Gripperwood Cutting Board

OXO Good Grips Flat Whisk

OXO Good Grips Meat Tenderizer

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Wilton Recipe Right 3 Tier Cooling Rack Set

Pyrex Bakeware Scalloped Pie Plate

Cooks Multi-Ply Clad Stainless Steel Tagine

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