- 4
- 30 mins
- 70 mins
Ingredients
- Dipping Mixture:
- 2 boneless, skinless chicken breast halves
- 3 tbsp olive oil
- 2 egg whites
- 2 tsp cornstarch
- Juice of 1/2 lemon
- Crusting Mixture:
- 1 cup coarse bread crumbs
- 1/2 cup Parmesan cheese, grated
- 1 tbsp chopped fresh parsley
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- zest of one lemon, minced
- Sage Butter:
- 3 tbsp shallots, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 tsp fresh lemon juice
- 4 tbsp cold unsalted butter, cubed
- 1-2 tsp fresh sage, minced
- Salt, pepper to taste
Preparation
Step 1
1. Preheat oven to 450
2. Cut chicken breasts in half lengthwise, then pound between plastic until 1/2" thick.
3. Whisk egg white, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside.
4. Combine ingredients for crusting mixture in a wide, shallow dish.
5. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture.
6. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20-30 minutes to help set the crumbs.
7. Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8-10 minutes.
Sage Butter Sauce:
1. Saute shallot in butter over medium heat for 2-3 min or until soft.
2. Add wine, cream, broth, and lemon juice. Simmer until reduce by half, 8-10 minutes
3. Whisk in butter, 1 tbsp at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
4. Finish sauce with sage and seasonings. Keep warm over very low heat until ready to serve, then spoon over chicken breasts.