BEST Marry Me Chicken
Whether you’re looking to get married, remarried, or never married….you have to Make the BEST Marry Me Chicken! My way =-) It will be nearly impossible for anyone to resist you when you make this lightly breaded chicken simmered in a creamy pancetta sauce over fusilli pasta! Made with spinach, shallot, garlic, and few more delicious ingredients! Let’s get married!
Video
@melissajorealrecipes MARRY 💍💘Me Chicken! Recipe: 4 scallopini chicken breasts (otherwise known as thinly sliced cutlets) 1 cup of fine flour; I use Wondra seasoning for chicken and flour: (1 tsp. in the flour; & 1 tsp. on the chicken) Italian seasoning blend garlic powder smoked paprika cracked black pepper salt 1 lb. of Fusilli pasta 2 tbsps. of butter, 1 tbsp. of olive oil, 1/2 tbsp. of vegetable oil 4 oz. of diced uncured pancetta 4 cloves of sliced garlic 1 shallot sliced salt & pepper to taste 4-6 oz. of white wine (I use chardonnay) 2 cups of baby spinach roughly chopped 4 oz. of freshly shredded parmesan cheese 1 & 1/2 cups of heavy cream 1/2 cup of pasta water (more if needed) garnish: chopped fresh parsley 2 tbsp. of butter and 2 tbsp. of freshly grated pecorino romano cheese for the fusilli pasta #marrymechicken #valentinesrecipes
The BEST Marry Me Chicken
Ingredients
- 4 scallopini chicken breasts otherwise known as thinly sliced cutlets
- 1 cup of fine flour; I use Wondra
- seasoning for chicken and flour: 1 tsp. in the flour; & 1 tsp. on the chicken
- Italian seasoning blend
- garlic powder
- smoked paprika
- cracked black pepper
- salt
- 1 lb. of Fusilli pasta
- 2 tbsps. of butter 1 tbsp. of olive oil, 1/2 tbsp. of vegetable oil
- 4 oz. of diced uncured pancetta
- 4 cloves of sliced garlic
- 1 shallot sliced
- salt & pepper to taste
- 4-6 oz. of white wine I use chardonnay
- 2 cups of baby spinach roughly chopped
- 4 oz. of freshly shredded parmesan cheese
- 1.5 cups of heavy cream
- 1/2 cup of pasta water more if needed
- garnish: chopped fresh parsley
- 2 tbsp. of butter and 2 tbsp. of freshly grated pecorino romano cheese for the fusilli pasta
Instructions
- Start with patting the chicken dry of any moisture and make sure it’s at room temperature before breading.
- Season the chicken on both sides and season about 1 cup of Wondra flour and whisk.
- Lightly dredge the chicken in the seasoned flour and shake of the excess and set aside.
- Bring a large pot of water to boil. Salt the water and add the Fusilli pasta and cook until aldente. Remove about 1 cup of pasta water from the pot before draining.
- In a pan with high sides, add the fats (butter, olive oil, and vegetable oil) at medium-medium high heat.
- Add the lightly breaded chicken and brown on each side. Do NOT mess with the chicken (move it around). Let the chicken form a golden crust about 3-5 minutes then flip and do the other side. Set the chicken aside on a plate.
- Remove about half or so of the accumulated oil from the pan and add the pancetta and sauté at medium heat until fat is rendered and pancetta is lightly golden.
- Add the sliced garlic and shallot to the pan with salt & pepper and sauté until golden.
- Deglaze the pan with white wine. Let it simmer a couple minutes to burn the alcohol out and loosen the delicious bits at the bottom of the pan.
- Add the spinach. Sauté a few minutes.
- Lower the heat to medium low or low and add the parmesan cheese. Sauté 30 seconds.
- Add the heavy cream and pasta water and simmer at low until it thickens a bit (about 3-5 minutes)
- Add the chicken back into the pan and the accumulated juices from the plate. Stir.
- Drain the Fusilli and add to a serving bowl. Top with butter and Pecorino Romano cheese.
- Pour the pan sauce over the pasta, then top with the chicken.
- Garnish with fresh parsley and cracked black pepper.
- Now go get married! Make it!
Notes
- Fats: I use butter, olive oil, AND a drop of vegetable oil for browning the chicken! Olive oil & butter for flavor; and vegetable oil for the high smoke point. Perfection!
- Flour: I use Wondra fine flour when lightly breading chicken. You can certainly use all purpose, but Wondra makes a gorgeous light crust on the chicken
- You will need a pan with high sides. Here is mine: https://amzn.to/3HX0Cmc
- Make sure the chicken is cut scallopini. If you can’t find then simply butterfly the chicken breasts and pound very thin and even.