Cuisine at Home Parmesan-crusted Chicken

Cuisine at Home Parmesan-crusted Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CHICKEN:

  • 2

    boneless, skinless chicken breast halves

  • 2

    egg whites

  • 2

    tsp cornstarch

  • Juice of ½ lemon

  • CRUST:

  • 1

    cup coarse dry bread crumbs (best if

  • freshly made)

  • 1

    Tablespoon chopped fresh parsley

  • ½

    cup grated parmesan cheese

  • 1

    tsp kosher salt

  • ¼

    tsp ground black pepper

  • Zest of 1 lemon, minced

  • TO SAUTE CHICKEN:

  • 3

    Tablespoons olive oil

  • (see directions for optional Sage-Butter Sauce)

Directions

Preheat oven to 450. Prepare chicken breasts by pounding slightly. Whisk egg whites, cornstarch, and lemon juice in a pie plate. Combine bread crumbs, parsley, parmesan, salt, pepper, and zest in another pie plate. Dip chicken in egg mixture, then crust. Let rest on a rack 20-30 min. Sauté chicken in oil in an ovenproof skillet over medium-high heat for about 3 minutes, until golden and crisp on one side. Carefully turn. Transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes. Serve with Sage-Butter Sauce: 3 Tablespoons shallot, minced ½ cup dry white wine ½ cup heavy cream ½ cup chicken stock 1 tsp fresh lemon juice 4 Tablespoons cold unsalted butter, cubed 1-2 tsp fresh sage, minced Salt, white pepper, cayenne to taste Sauté shallot in butter in a small saucepan over medium heat, just until soft – 2-3 min. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 min. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm over very low heat until ready to serve.


Nutrition

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