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Chicken Exquisito with Marsala-Brandy Sauce and Melted Mozzarella Recipe

★★★★★

4.4 from 130 reviews
  • Author: Hugo
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

Chicken Exquisito is a decadent Italian-inspired dish featuring tender, pounded chicken breasts breaded and pan-fried to golden perfection. The chicken is then smothered in a rich sauce made with garlic, brandy, Marsala wine, and chicken stock, topped with melted mozzarella cheese, and served alongside perfectly cooked pasta. Garnished with fresh parsley and a lemon wedge, this dish combines crispy textures and savory, aromatic flavors for an unforgettable meal.

Ingredients

Scale

Chicken and Breading

  • 1 ½ to 3 ½ pounds boneless skinless chicken breast halves (use 3 to 3 ½ pounds)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 6 large eggs
  • ¼ cup whole milk

Sauce and Cooking

  • 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

Cheese and Garnish

  • 3 cups shredded mozzarella cheese
  • ¼ cup fresh parsley, chopped for garnish
  • 1 lemon, cut into 8 wedges, for garnish

Pasta

  • 1 pound pasta (use your favorite, vermicelli recommended)

Instructions

  1. Cook Pasta: If serving with pasta, cook it according to the package directions. Drain and rinse in cold water to stop cooking and hold in cold water until ready to serve.
  2. Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to keep the chicken warm as you fry it.
  3. Prepare Chicken: On a large cutting board, butterfly each chicken breast half wide open, then cut each piece into two even portions. Four breast halves will yield eight pieces in total.
  4. Pound and Season: Pound each piece to about ¼ inch thickness. Season both sides evenly with kosher salt and freshly ground black pepper.
  5. Prepare Breading Stations: Place the flour into a large flat bowl. In another bowl, beat the eggs with the milk until combined.
  6. Bread the Chicken: One piece at a time, dredge chicken first in flour, shaking off excess, then dip into the egg mixture, shaking off excess, and finally dredge back into the flour, pressing the flour onto the chicken. Shake off excess flour and set pieces aside on the cutting board.
  7. Heat Oil: In a large heavy skillet, heat 4 tablespoons of olive oil over medium-high heat until shimmering.
  8. Fry Chicken, First Batch: Fry three pieces of breaded chicken without crowding for 2 minutes per side until golden. Transfer them to a large sheet pan and place in the oven to keep warm.
  9. Add More Oil: Add 2 more tablespoons of olive oil to the skillet.
  10. Fry Chicken, Second Batch: Cook the next three pieces of chicken similarly, 2 minutes per side, then transfer to the sheet pan in the oven.
  11. Add Remaining Oil: Add the final 2 tablespoons of olive oil to the pan.
  12. Fry Chicken, Final Batch: Cook the last two pieces, 2 minutes per side, then transfer to the sheet pan and place in the oven.
  13. Clean Pan: Turn off the heat. Using paper towels, carefully wipe out the pan to remove burnt flour residue without touching the hot surface.
  14. Sauté Garlic: Add 1 tablespoon olive oil and 1 tablespoon butter to the pan and allow residual heat to warm it. Add minced garlic and cook gently for one minute, keeping heat off or at very low.
  15. Deglaze with Brandy and Marsala: Pour in the brandy and Marsala wine with heat off to prevent flare-ups. Then turn heat to medium-high and reduce the liquid until about half a cup remains, approximately 5 minutes.
  16. Simmer Sauce: Add the chicken stock, bring to a boil, then lower heat to medium-low and simmer for 5 minutes.
  17. Finish Sauce: Remove from heat and stir in the remaining 6 tablespoons of cold butter until fully melted and the sauce is silky.
  18. Prepare to Broil: Remove chicken from the oven and set the oven to broil.
  19. Add Sauce and Cheese: Pour the prepared sauce over the cooked chicken pieces on the sheet pan. Evenly sprinkle shredded mozzarella cheese over and between the chicken pieces.
  20. Reheat Pasta: Warm the cooked pasta briefly so it is hot for serving.
  21. Broil Chicken: Place the chicken under the broiler for about 2 minutes, or until cheese is melted and golden brown. Watch carefully to prevent burning.
  22. Serve: Plate the chicken with the reheated pasta. Garnish each serving with chopped fresh parsley and a lemon wedge to squeeze over the top.

Notes

  • Butterflying and pounding the chicken to an even ¼ inch thickness ensures quick, even cooking and a tender texture.
  • Holding the cooked chicken warm in a low-temperature oven prevents it from drying out while you finish frying the remaining pieces.
  • Take care when reducing the brandy and Marsala wine to avoid flare-ups by keeping the heat off initially.
  • Wiping out the pan after frying removes burnt flour bits that might otherwise discolor or affect the flavor of the sauce.
  • Broiling the chicken under melted mozzarella cheese creates a beautiful golden crust and adds rich, creamy flavor.
  • Serving with lemon wedges adds brightness and balances the richness of the dish.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Keywords: chicken recipe, Italian chicken, breaded chicken, Marsala sauce, chicken mozzarella, chicken pasta, Chicken Exquisito

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