Crispy Parmesan Crusted Chicken

5.0(27)

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.

by JOAN S.·published 2003-02-10

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Chicken

Servings

4 serving(s)

Total time

prep 45 min

Calories / serving

672 kcal

Ingredients (20)

serves

4 boneless skinless chicken breast halveschicken
2 egg whitesegg
2 teaspoons cornstarchcornstarch
1 lemon, juice of (half for chicken, half in sauce)lemon
1 cup coarse dry breadcrumbs (preferably homemade using rustic-type bread)
1 tablespoon chopped fresh parsleyparsley
1 teaspoon kosher saltsalt
1/4 teaspoon ground pepperpepper
1/2 cup parmesan cheese, gratedparmesan
1 lemon, zest of, mincedlemon
3 tablespoons olive oilolive-oil
3 tablespoons shallots, mincedshallot
1/2 cup dry white winewhite-wine
1/2 cup heavy creamheavy-cream
1/2 cup low sodium chicken broth (or regular)chicken
5 tablespoons cold unsalted butter, cubed (divided use)butter
1 -2 teaspoon fresh sage, mincedsage
saltsalt
white pepperwhite-pepper
cayennecayenne

Instructions (17 steps)

01For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
02Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
03Set aside.
04Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
05Individually dip chicken brests first in egg mixture, then in crumbs.
06Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
07Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
08After 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.
09Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
10Roast chicken until done, about 8 more minutes.
11While chicken is roasting, prepare sauce.
12For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
13Add wine, cream, broth, and remaining lemon juice.
14Simmer until reduced by half, 8-10 minutes.
15Whisk in remaining butter, one tablespoon at a time, stirring constantly.
16Add sage and seasonings.
17Place roasted chicken on a plate and top with sauce.

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