Introduction

Chicken Exquisito is a rich and flavorful Italian-inspired dish featuring tender, breaded chicken breasts smothered in a luscious Marsala and brandy sauce topped with melted mozzarella. This recipe pairs perfectly with your favorite pasta for a comforting and elegant meal.

A white plate holds a bed of pale yellow cooked thin spaghetti noodles arranged loosely in a circular shape. On top, there are four pieces of golden brown, breaded chicken breasts covered with a bubbly, melted light brown cheese layer that has darker brown spots where it has browned more. Bright green chopped parsley is sprinkled across the chicken for color. Around the chicken, there are four lemon wedges with bright yellow skin and juicy, light yellow flesh placed evenly on the noodles and partly touching the chicken. The background is a white marbled surface with some folded white plates and a light blue cloth beside the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pasta (use your favorite, we used vermicelli)
3 – 3 ½ pounds boneless skinless chicken breast halves
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
6 large eggs
¼ cup whole milk
9 tablespoons extra virgin olive oil, divided
7 tablespoons cold butter, divided
2 tablespoons fresh garlic, finely minced
½ cup good quality brandy
1 cup good quality sweet Marsala wine
1 cup low sodium chicken stock
3 cups shredded mozzarella cheese
¼ cup fresh parsley, chopped for garnish
1 lemon, cut into 8 wedges, for garnish

Instructions

Step 1: If serving with pasta, cook according to package directions, then cool in cold water and keep in the water until ready to serve.
Step 2: Preheat your oven to 200 degrees F to keep the cooked chicken warm.
Step 3: Butterfly each chicken breast half open wide, then cut each into two even portions, resulting in eight pieces total from four breasts.
Step 4: Pound each piece to about ¼ inch thickness and season both sides with kosher salt and freshly ground black pepper.
Step 5: Place the flour in a large flat bowl or container.
Step 6: In another large bowl, beat together the eggs and milk.
Step 7: One piece at a time, dredge chicken first in flour, shaking off excess, then in egg mixture, shaking off excess, and once again in flour, pressing lightly to adhere. Shake off excess and place on a cutting board.
Step 8: Heat four tablespoons of olive oil over medium-high heat in a large heavy skillet until shimmering.
Step 9: Cook three pieces of breaded chicken at a time, making sure not to crowd the pan, for two minutes on each side until golden. Transfer cooked pieces to a sheet tray and place in the warm oven.
Step 10: Add two more tablespoons of olive oil to the pan and cook the next three pieces the same way; transfer to tray in oven.
Step 11: Add the remaining two tablespoons of olive oil and cook the final two pieces; transfer to the tray in the oven.
Step 12: Turn off the heat and carefully wipe out the pan with paper towels to remove scorched flour residue, being cautious not to burn yourself.
Step 13: Add one tablespoon olive oil and one tablespoon butter to the pan. With the burner off, stir in the minced garlic just to warm it; if needed, use medium-low heat but cook garlic gently for about one minute.
Step 14: Pour in the brandy and Marsala wine with the burner off to prevent flare-ups. Then turn heat to medium-high and reduce the liquid to about half a cup, approximately five minutes.
Step 15: Add the chicken stock and bring to a boil, then simmer over medium-low heat for five minutes.
Step 16: Turn off the heat and stir in the six tablespoons of cold butter to enrich the sauce.
Step 17: Remove the chicken from the oven and preheat your oven’s broiler.
Step 18: Spoon the sauce evenly over the cooked chicken pieces, then sprinkle the shredded mozzarella over each piece.
Step 19: Reheat the pasta.
Step 20: Place the chicken under the broiler for about two minutes, or until the cheese is melted and lightly browned.
Step 21: Serve the chicken with the drained pasta, garnished with chopped fresh parsley and a wedge of lemon on each plate.

Tips & Variations

Use fresh garlic for best flavor, but you can substitute with garlic powder if needed—add it when cooking the chicken for a milder taste.
Try using different cheeses like provolone or fontina for a variation in flavor and meltiness.
For a lighter version, pan-fry chicken in less oil and finish the sauce with a splash of cream instead of butter.
If you prefer, substitute chicken stock with vegetable stock for a different depth of flavor.
Make sure to use a good quality Marsala wine, as it really impacts the sauce’s richness.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken. Pasta is best reheated separately in boiling water or quickly in the microwave with a splash of water to keep it moist.

How to Serve

A white oval plate with a green and blue leaf pattern holds a bed of pale yellow cooked spaghetti noodles spread evenly as the bottom layer. On top are three golden brown, breaded chicken cutlets covered with a layer of bubbly, melted cheese browned in spots, garnished with small green parsley pieces. Around the edges of the plate are three bright yellow lemon wedges placed at intervals. The plate rests on a white marbled surface, with a silver spoon and knife near one side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require a slightly longer cooking time and will add a richer flavor and juicier texture.

What can I substitute for brandy in the sauce?

If you prefer not to use brandy, you can substitute with additional Marsala wine or a dry sherry. For a non-alcoholic option, use white grape juice with a splash of vinegar for acidity.