Flattened chicken with a parmesan sauce

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In collaboration with
Phil Morin

A juicy, spice-marinated flattened chicken roasted to golden perfection, served with a rich, creamy white sauce. A flavorful and irresistible meal that will wow everyone at the table!

Whole Poultry Roasts Oven Skillet Thanksgiving Winter season Marinades Holiday season
4 Portions
4h Brining
35 min Prepping
1h Cooking
Recipe Medium

Ingredients

For the marinade

  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) tomato paste
  • 2 cloves garlic, chopped
  • 30 ml (2 tbsp) brown sugar
  • Zest and juice of 1 lemon
  • 15 ml (1 tbsp) smoked paprika
  • 15 ml (1 tbsp) dried oregano
  • 1.5 ml (1/3 tsp) cayenne powder
  • Salt and pepper, to taste

For the sauce

  • 45 ml (3 tbsp) butter
  • 3 cloves garlic, minced
  • 250 ml (1 cup) 35% cooking cream
  • 125 ml (1/2 cup) grated Parmesan
  • 5 ml (1 tsp) Italian herb blend
  • 15 ml (1 tbsp) chopped fresh parsley

Directions

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For the chicken

  1. Flatten the chicken.
  2. Pat the chicken dry with paper towels.
  3. Combine all the marinade ingredients in a bowl.
  4. Coat the chicken with the marinade and refrigerate for about 4 to 6 hours.
  5. Remove the chicken from the fridge 20 to 30 minutes before cooking and preheat the oven to 375°F.
  6. Roast the chicken on a rack for 1 hour. Cover with aluminum foil toward the end of cooking if the top browns too quickly.

For the sauce

  1. Melt the butter in a saucepan over medium heat.
  2. Add the minced garlic and sauté for 1 to 2 minutes.
  3. Pour in the cream and simmer for 3 to 4 minutes, stirring.
  4. Add the parmesan and italian herbs. Stir until the cheese is melted and the sauce is smooth.
  5. Season with salt and pepper to taste.
  6. Remove from heat and stir in the chopped parsley before serving.