Chicken Exquisito
Chicken Exquisito has super tender chicken breaded with cheese topping and served with a sauce made from butter, brandy, and marsala grapes.
INGREDIENT
1 pound of pasta (use your favorite, we use vermicelli)
3 to three and a half pounds of boneless, skinless pigeon breast
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
6 large eggs
¼ cup of milk
9 tablespoons extra virgin vegetable oil , divided
7 tablespoons cold butter, divided
2 tablespoons fresh garlic, finely chopped
½ cup good quality brandy
1 cup of excellent quality sweet Marsala wine
1 cup low-sodium chicken broth
3 cups grated mozzarella cheese
¼ cup of fresh parsley, chopped for garnish
1 lemon, dig 8 pieces, for garnish
INSTRUCTIONS
1.If you served this dish with pasta, cook it now consistent with the directions on the box, let it cool in cold water and hold it in cold water until able to serve.
2.Preheat oven to 200 degrees F to stay the chicken warm while you fry.
3.On an outsized chopping board , split each pigeon breast in half wide open, then cut each pigeon breast in half. Four breasts will make eight servings.
4.Crush each breast until it's an in. thick and season it with S&P on each side .
5.In a large bowl or flat container, add the flour.
6.In a large bowl or other flat container, beat the eggs and milk.
7.A sheet of brisket, dip in flour, shake off excess, dip in egg, shake off excess, then return to flour. Squeeze the flour over this final scraper, remove the surplus and place it back on your chopping board .
8.In a large, heavy skillet, turn the warmth to medium-high and add four tablespoons of vegetable oil .
9.Set up an outsized sheet feeder.
10.Once the oil is shiny, cook three pieces of breaded chicken without touching one another for 2 minutes per side. Transfer to a pan and place within the oven.
11.Add two more tablespoons of oil and cook three more portions, then put them within the skillet again and return to the oven.
12.Finally add two more tablespoons of oil and cook the last two pieces of chicken and put them within the pan within the oven again.
13.Turn off the stove under your skillet and with an outsized few paper towels, wipe the within of the pan to catch the burnt flour that builds up there. take care to not touch the pan.
14.Add one tablespoon of vegetable oil and one tablespoon of butter to the pan without turning on the stove. The remaining heat will suffice, otherwise turn it on medium-low. Add the garlic and cook for one minute on the stove or low heat.
15.Pour the brandy and marsala over the stove to stop spikes, then activate medium-high heat and cook to ½ cup, about five minutes.
16.Add chicken broth , bring back a boil and simmer over medium-low heat for five minutes.
17.Turn off the stove and add six tablespoons of cold butter and stir until it melts within the sauce.
18.Remove the chicken from the oven and bake your oven.
19.Pour the sauce over all the cooked chicken and divide the mozzarella over the highest and between the eight chicken pieces.
20.Reheat your pasta.
21.Place the chicken under the broiler and broil until the cheese is melted and browned, about two minutes.
