Ingredients
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4 boneless skinless chicken breast halves
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2 egg whites
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2 teaspoons cornstarch
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1 lemon
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1 cup coarse dry breadcrumbs (preferably homemade using rustic-type bread)
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1 tablespoon chopped fresh parsley
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1 teaspoon kosher salt
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1⁄4 teaspoon ground pepper
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1⁄2 cup parmesan cheese
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1 lemon
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3 tablespoons olive oil
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3 tablespoons shallots
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1⁄2 cup dry white wine
Directions
Prep Time: 20 m | Cook Time: 1hr | Serves: 4
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
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1
Done
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For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness. |
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2
Done
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Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish. |
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3
Done
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Set aside. |
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4
Done
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Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl. |
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5
Done
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Individually dip chicken brests first in egg mixture, then in crumbs. |
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6
Done
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Pat crumbs on both sides of chicken- it's ok if some crumbs fall off. |
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7
Done
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Set crusted breasts on a wire rack for 20 to 30 minutes to set crust. |
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8
Done
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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. |
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9
Done
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Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking. |
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10
Done
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Roast chicken until done, about 8 more minutes. |
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11
Done
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While chicken is roasting, prepare sauce. |
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12
Done
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For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes. |
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13
Done
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Add wine, cream, broth, and remaining lemon juice. |
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14
Done
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Simmer until reduced by half, 8-10 minutes. |
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15
Done
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Whisk in remaining butter, one tablespoon at a time, stirring constantly. |
