Parmesan Chicken with Balsamic Butter Sauce
Who doesn’t love a great crispy chicken recipe? Crunchy, golden brown breading on the outside using our Colorado Garlic Pepper and a juicy, succulent chicken on the inside. Topped with a delicious Balsamic Butter Sauce using our Denissimo Specialty Dark Vinegar, this recipe combines some of our favorites!
I N G R E D I E N T S :
For Chicken Parm:
For Balsamic Butter Sauce:
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3 Tbsp cold unsalted butter
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1/2 Tbsp flour (or more if needed)
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- salt and pepper to taste
I N S T R U C T I O N S :
- With a meat tenderizer, or heavy pan, beat chicken to about a 1/2- 1/4 inch thick. You can place your chicken between plastic wrap or in a large plastic bag to avoid making a mess!
- In a bowl pour out your flour. In a 2nd bowl mix your panko, salt & pepper, parsley, paprika, Colorado Garlic Pepper and grated Parmesan cheese. In a small bowl beat your egg and set aside.
- Heat the Garlic Olive Oil up to cooking temp in a large heavy bottom frying pan. You need about 1/4 inch or a little more to fry chicken.
- Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
- Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
- While your chicken is cooking start on your sauce.
- Pour your Denissimo Dark Vinegar and vegetable broth into a sauce pan and simmer to reduce.
- While the sauce is reducing season it with your Colorado Garlic Pepper.
- Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
- Add your cold butter to the sauce and let it complete melt. Whisk smooth.
- Slowly whisk flour water into the sauce. This will thicken the sauce. Add more or less as is needed to get a nice creamy texture to the sauce.
- Smother chicken in sauce and enjoy!
