Parmesan-Crusted chicken with sage butter sauce

By DebCooks

Crispy chicken breasts with a great butter sauce.

Ingredients

• Dipping mixture:
• 2 boneless, skinless chicken breasts sliced in half
• 2 egg whites
• 2 tsp cornstarch
• juice of 1/2 a lemon
• Crusting mixture:
• 1 c panko crumbs
• 1 T chopped fresh parsley
• 1 tsp kosher salt
• 1/4 tsp pepper
• minced zest of 1 lemon
• 3 T olive oil
• Sauce:
• 3 T minced shallots
• 1 T butter
• 1/2 c dry white wine
• 1/2 c heavy cream
• 1/2 c chicken broth
• 1 tsp lemon juice
• 4 T cold butter, cubed
• 1-2 tsp minced fresh sage
• salt, white pepper and cayenne pepper is desire

Preparation

Step 1

Blend egg whites, cornstarch and lemon juice in a wide shallow dish. Combine panko crumbs, parsley, salt, pepper and zest in a second dish. Dip chicken in egg whites, then crust mixture and let chicken rest on a rack to set the crust 20-30 minutes. Cook the chicken breasts over medium-high heat in a skillet until golden brown and down. Can keep warm in the oven while making the sauce. Sauce 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 remain 4 T butter, 1 T at a time until melted. Stirring constantly. Stir sage, salt, white pepper into sauce and cayenne if desired. Keep warm until ready to use. Serve sauce with chicken