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Bistro 27 Roasted Garlic Chicken

Judith Hannemann
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

6

large boneless skinless chicken thighs -OR- chicken breast tenders

oil for sautéing

2 cups

buttermilk

2 cups

seasoned flour (recipe included below)

Egg Wash:

2

large eggs

1/4 cup

water

Seasoned Crumbs:

2 cups

Panko bread crumbs

1/2 cup

grated Parmesan cheese

1/4 cup

grated Romano cheese

2 tbsp

parsley

Sauce:

2 tbsp

unsalted butter

3 tbsp

flour

2

small heads roasted garlic, mashed (see NOTES)

1 cup

low-sodium chicken stock

1/4 cup

half-and-half or milk

2 tbsp

grated Parmesan cheese

2 tbsp

Romano cheese

1 tbsp

parsley

Salt & pepper to taste (if necessary—it may not be)

Seasoned Flour:

2 cups

flour

1 tsp

salt

1/2 tsp

pepper