Meat and Poultry Chicken Chicken Breast Chicken Pasta Marry-Me (Epouse-Moi) Chicken 5.0 (1) 1 Review 3 Photos This is your new recipe to make when you want to tell someone you love them! It's a tad time consuming, but trust me when I say that the chicken is succulent, and the sauce is so simple to prepare. The dish is so phenomenally delicious that the time will be worth it. Submitted by Diana71 Published on September 24, 2019 Save Rate Print Share Close Add Photo 3 Prep Time: 45 mins Cook Time: 50 mins Total Time: 1 hr 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Chicken: 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 Sauce: 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 Directions 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. Cook's Notes: If necessary, you can split chicken breasts in 1/2 lengthwise before pounding. You can make you own buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar and letting it sit for 5 minutes. You can substitute Italian seasoning for herbes de Provence and heavy cream for half-and-half, if preferred. I Made It Print Nutrition Facts (per serving) 1408 Calories 78g Fat 138g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1408 % Daily Value * Total Fat 78g 100% Saturated Fat 15g 74% Cholesterol 160mg 53% Sodium 1210mg 53% Total Carbohydrate 138g 50% Dietary Fiber 6g 21% Total Sugars 10g Protein 52g 103% Vitamin C 16mg 18% Calcium 147mg 11% Iron 6mg 32% Potassium 863mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.