Chicken Modiga Recipe
Chicken Modiga is a classic St. Louis dish that features tender chicken breasts smothered in a creamy white wine and cheese sauce. This dish is perfect for a special dinner or when you're craving some comforting and indulgent flavors.
Prep Time: 15 minutes Cook Time: 30 minutesIngredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup shredded Provel cheese (or a mix of provolone, Swiss, and white cheddar)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions: How to Cook Chicken Modiga
- Preheat the oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness.
- Season the chicken breasts with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add garlic and red pepper flakes. Cook for about 1 minute until fragrant.
- Deglaze the skillet with chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and bring the mixture to a simmer.
- Add the Provel cheese and Parmesan cheese, stirring until melted and smooth.
- Return the chicken breasts to the skillet, spooning the sauce over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Garnish with chopped parsley before serving.
