2 boneless, skinless chicken breast halves, sliced in half
Dipping mixture
Crusting Mixture
1/2 c. grated Parmesan
Instructions
Preheat oven to 450 degrees. Saute shallots in 1 T. butter in a small saucepan over medium heat for the sauce until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice. Simmer until liquid is reduced by half, 8-10 minutes.
Whisk in remaining 4 T. butter, 1 T. at a time, stirring constantly. Do not add more butter until previous tablespoon has melted. Stir sage, salt, white pepper, and cayenne into sauce. Keep warm until ready to serve.
Pound chicken breasts. Whisk egg whites, cornstarch, and lemon juice in shallow dish for the Dipping Mixture. Add Parmesan to the Crusting Mixture. Crust chicken, chill while air-drying, saute, and roast. Serve chicken with sauce and roasted potatoes.
Dipping Mixture - 2 egg whites, 2 t. cornstarch, juice of 1/2 a lemon
Crusting Mixture - 1 c. coarse dry bread crumbs, 1 T. chopped fresh parsley, 1 t. kosher salt, 1/4 t. black pepper, minced zest of 1 lemon, 3 T. EVOO
Originally Submitted
6/28/2012
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