Ingredients
- 6 boneless, skinless chicken breasts
- 2 cups & 1 Tbsp flour
- 1 Tbsp pepper
- 1 Tbsp salt
- 1 Tbsp Italian seasoning
- 1 Tbsp garlic, minced
- 1 cup white wine
- 1 1/2 cups heavy cream
- 5 Tbsp olive oil
- 1 lb linguine
- 1 cup Parmesan cheese, grated
- 1 cup Roma tomatoes, diced
- 2 Tbsp parsley, chopped
- POTATO CRUST
- 1 1/2 cups seasoned breadcrumbs
- 1/4 cup melted butter
- 1/2 tsp garlic powder
- 1/4 cup parsley, chopped
- 1 small potato, peeled and grated
- 1/4 cup Parmesan cheese, grated
- Salt & pepper to taste
Preparation
Step 1
Mix all ingredients for potato crust in a bowl and set aside
Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium heat until golden brown and crisp. Add more oil as nessessary.
Place cooked chicken breasts on a baking sheet and top with potatoe crust mixture. Transfer baking sheet to pre heated broiler until golden brown (1-2 minutes)
Cook pasta according to package directions. Drain and set aside
Heat 2 Tbsp oil in sauce pan. Add garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, Parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and has started to thicken.
Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.