Chicken Exquisito

 

Why You’ll Love This Recipe

Chicken Exquisito offers a perfect balance of flavors and textures. The breaded chicken is crispy on the outside while remaining juicy and tender inside. The rich sauce made with apple cider and grape juice adds depth and complexity, and the melted mozzarella cheese on top makes it all the more indulgent. Paired with pasta and a garnish of fresh parsley and lemon, this dish is a true showstopper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 3 – 3 1/2 pounds boneless, skinless chicken breast halves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups all-purpose flour
• 6 large eggs
• 1/4 cup whole milk
• 9 tablespoons extra virgin olive oil, divided
• 7 tablespoons cold butter, divided
• 2 tablespoons fresh garlic, finely minced
• 1/2 cup apple cider
• 1 cup grape juice
• 1 cup low-sodium chicken stock
• 3 cups shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 lemon, cut into 8 wedges (for garnish)

For the Pasta:

• 1 pound pasta (your choice; vermicelli is recommended)

Directions

1. Cook the Pasta

If serving with pasta, cook the pasta according to the package directions. After cooking, cool the pasta in cold water and keep it in the water until ready to serve.

2. Preheat the Oven

Set the oven to 200°F (93°C) to keep the chicken warm as you fry.

3. Prepare the Chicken

On a large cutting board, butterfly each chicken breast half and cut them into two equal portions. You should end up with eight portions of chicken. Pound each piece to about ¼ inch thick and season with salt and pepper on both sides.

4. Dredge the Chicken

In a large bowl, place the flour. In another bowl, beat the eggs and milk. One by one, dip each chicken piece into the flour, shake off the excess, then dip it into the egg mixture and shake off the excess again. Finally, dredge the chicken back into the flour, pressing the flour into the chicken for a thicker coating. Place the breaded chicken on a clean surface.

5. Cook the Chicken

In a large, heavy skillet, heat 4 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, cook three pieces of chicken at a time, not touching each other, for about 2 minutes per side, or until golden brown. Move the cooked chicken to a baking sheet and place it in the preheated oven to keep warm. Repeat the process with the remaining chicken, adding more oil as needed.

6. Make the Sauce

Turn off the burner and carefully wipe out the skillet with paper towels to remove any excess flour. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Using the residual heat, add the minced garlic and cook for about 1 minute.

7. Deglaze the Pan

Pour in the apple cider and grape juice, being careful to avoid any flare-ups. Turn the burner to medium-high and cook until the mixture reduces to half, about 5 minutes. Add the chicken stock and bring it to a boil, then reduce the heat and simmer for an additional 5 minutes.

8. Finish the Sauce

Turn off the heat and stir in the remaining 6 tablespoons of cold butter, allowing it to melt into the sauce.

9. Assemble the Dish

Remove the chicken from the oven and set your oven to broil. Pour the sauce over the cooked chicken and divide the shredded mozzarella cheese evenly over each piece. Place the chicken under the broiler and broil for about 2 minutes, or until the cheese is melted and slightly browned.

10. Serve

Serve the Chicken Exquisito with the prepared pasta, garnished with fresh parsley and lemon wedges on the side. Enjoy!

Servings and Timing

• Servings: 8
• Prep time: 30 minutes
• Cook time: 30 minutes
• Total time: 1 hour

Variations

• Substitute Protein: Instead of chicken, you can use pork chops or turkey cutlets for a different twist.
• Dairy-Free Option: To make this dish dairy-free, substitute the butter with olive oil and use a dairy-free cheese alternative.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.

Storage/Reheating

• Storage: Store leftover Chicken Exquisito in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but make sure to thaw them completely before preparing the recipe.

2. Can I skip the apple cider and grape juice?

If you prefer not to use these ingredients, you can substitute with more chicken stock and a splash of vinegar for a similar effect.

3. Can I make this dish ahead of time?

You can prepare the chicken and sauce ahead of time and reheat it when ready to serve. Just make sure to broil the cheese just before serving.

4. How do I know when the chicken is done?

The chicken is done when it’s golden brown on both sides, and an internal thermometer reads 165°F (74°C).

5. Can I make this dish without the pasta?

Yes, you can serve Chicken Exquisito on its own, or with roasted vegetables or a simple salad for a lighter option.

Conclusion

Chicken Exquisito is a show-stopping dish that combines tender, crispy chicken with a flavorful, buttery sauce and melty mozzarella cheese. Whether you’re preparing it for a special dinner or simply treating yourself to a comforting meal, this dish will become a new favorite. Paired with pasta and garnished with fresh herbs, it’s a perfect balance of rich, savory flavors that will impress everyone at the table.

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