Grated Locatelli Romano cheese about 1 cup + extra
Extra Virgin Olive Oil
Unsalted butter
A splash of heavy cream
Salt & Fresh ground black pepper
1 Lb thick long egg noodles
Parsley chopped for garnish
Steps:
Slice each half breast into 3 long chicken tenders. Dredge them in flour shake off the excess flour. Dip them in the egg wash drip off the excess egg and bread them well all over. Take the remaining flour and reserve it for later. In a large skillet on a high flame put enough oil + about 1 tbs of butter to fry the tenders. The reason for the high flame is you want a nice crisp coating on the outside but you want to leave the center slightly undercooked . When all the chicken is done put them on a rack in a baking pan and in 225 degree oven. In the same skillet on a medium low flame add a touch more oil to saute the onion. Season with salt and pepper when the onion begins to soften add the garlic continue to stir so not to burn the garlic. After the garlic is in for about 2 minutes add the Triple Sec and the wine deglaze the skillet. When the wine reduces and thickens add the broth and raise the flame to medium high . Bring the broth to a brisk boil and allow it to reduce some to about two thirds the original volume. Take the peas and toss them in the flour either in a bag or a bowl. Add the peas to the sauce shake off as much of the excess flour as possible. I use a colander!Season lightly again with salt and pepper and cover the skillet. Allow it to simmer until the broccoli reaches your desired texture. Add the fresh thyme and the cheese simmer without the cover a few minutes add the cream simmer another minute. Take the chicken out of the oven and make sure the center is cooked. Lay the cooked egg noodles on a serving platter drizzle with olive oil and mix well. Lay the chicken tenders on top and poor the broccoli and sauce on top of the chicken. Sprinkle with chopped parsley and serve with extra grating cheese & fresh ground black pepper.
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