Ingredients
-
-
4
-
2
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
1
-
3
-
-
3
-
1/2
Directions
Crispy Parmesan Crusted Chicken, Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes Don’t be intimidated by the number of ingredients or steps – it truly is simple to prepare Prep time includes resting time for the crust , Made this last night WOW! This is a seriously good recipe The lemon and sage in the sauce are just enough to add that extra hidden taste and the chicken crust was awesome I would rate it 6 stars if I could!, The recipe seemed to call for a lot of chicken, so I only used 2 chicken breast halves, cut horizontally and pounded to 1/2 That seemed about right I couldn’t get the sauce to reduce, it must be me, I never seem to be able to Nevertheless, this chicken was awesome and I will definitely make it again
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Steps
|
1
Done
|
For the Chicken: Lightly Pound Chicken Breasts to an Even 1/2 Inch Thickness. |
|
2
Done
|
Blend Egg Whites, Cornstarch, and Half Lemon Juice With a Fork in a Wide, Shallow Dish. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Combine Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper, and Zest in a Second Wide, Shallow Bowl. |
|
5
Done
|
Individually Dip Chicken Brests First in Egg Mixture, Then in Crumbs. |
|
6
Done
|
Pat Crumbs on Both Sides of Chicken- It's Ok If Some Crumbs Fall Off. |
|
7
Done
|
Set Crusted Breasts on a Wire Rack For 20 to 30 Minutes to Set Crust. |
|
8
Done
|
After 20 to 30 Minutes, Saute Chicken in Oil in a Large, Nonstick, Ovenproof Skillet Over Medium-High Heat For About 3 Minutes, or Until Golden Brown and Crisp. |
|
9
Done
|
Carefully Turn With a Spatula and Transfer Skillet to a 450 Degree Oven to Finish Cooking. |
|
10
Done
|
Roast Chicken Until Done, About 8 More Minutes. |
|
11
Done
|
While Chicken Is Roasting, Prepare Sauce. |
|
12
Done
|
For the Sauce: Saute Shallot in 1 T Butter in a Small Saucepan Over Medium Heat Just Until Soft, 2 to 3 Minutes. |
|
13
Done
|
Add Wine, Cream, Broth, and Remaining Lemon Juice. |
|
14
Done
|
Simmer Until Reduced by Half, 8-10 Minutes. |
|
15
Done
|
Whisk in Remaining Butter, One Tablespoon at a Time, Stirring Constantly. |
