Thursday, January 22, 2009

Recipe of the Week: Parmasen Crusted Chicken with Sage Butter Sauce

This chicken dish is to die for. When you cook this you will have a party in your mouth! hehe I strongly suggest you serve it with a strong green vegetable on the side to balance the richness of the sauce.
This is my own picture - I know I could use some lessons on photographing food. For now I will ace the cooking thing :) ENJOY! I assure you, you will not be disappointed!

Parmasen Crusted Chicken with Sage Butter Sauce

4 Chicken Breasts, Boneless, Skinless
3 Tablespoons Olive Oil
2 Egg Whites
3 Tablespoons Shallot, minced
2 Teaspoons Cornstarch
1/2 Cup Dry White Wine
1/4 Cup Lemon Juice
1/2 Cup Heavy Cream
1 Cup dry breadcrumbs
5 Tablespoons Unsalted Butter, Cold,
2Tablespoons Dried Parsley -cubed (divided use)
1 Teaspoon Kosher Salt
2 Teaspoons Dried Sage
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt, White Pepper, Cayenne Pepper
1/2 Cup Parmesan, grated

For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish. Set
aside.
Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide,
shallow bowl.
Individually dip chicken brests first in egg mixture, then in crumbs.
Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
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.
Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
Roast chicken until done, about 8 more minutes.
While chicken is roasting, prepare sauce.
For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until
soft, 2 to 3 minutes.
Add wine, cream, broth, and remaining lemon juice.
Simmer until reduced by half, 8-10 minutes.
Whisk in remaining butter, one tablespoon at a time, stirring constantly.
Add sage and seasonings.
Place roasted chicken on a plate and top with sauce.

CLICK HERE for PDF version of this recipe

3 comments:

Mark Hilbrink said...

Yes, Becky, can you send us a PDF? MarknMarcy@comcast.net.

Thanks!

Mark H.

ParentingPink said...

This looks SUPER delicious! I may just have to make it tonight :-)

Mel said...

Becky that looks yummy, i might try it with beef or fish as i don't like poultry :)

Thanks for the totally sweet comment on my blog you humble me...i do have a share it button it changes to the different things you can share under each post right before my tags, right under my signature...hopefully you can find it...or maybe i did something wrong and only i can see it (would not be surprising)