Parmesan Crusted Chicken with Sage butter Sauce

Parmesan Crusted Chicken with Sage butter Sauce
Parmesan Crusted Chicken with Sage butter Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Boneless skinless chicken cutlets( 6-8oz each)

  • Dipping Mixture:

  • 2

    egg whites

  • 2

    tsp cornstarch

  • Juice of 1/2 lemon

  • Crusting Mixture

  • 1

    cup coarse dry bread crumbs

  • 1/2

    cup grated parmesan cheese

  • 1

    tbsp chopped fresh parsley

  • 1

    tsp kosher salt

  • 1/4

    tsp black pepper

  • Minced zest of 1 lemon

  • 3

    tbsp olive oil for sauteeing chicken

  • Sage butter Sauce

  • 3

    tbsp minced shallots

  • 1

    tbsp unsalted butter

  • 1/2

    cup dry white wine

  • 1/2

    cup heavy cream

  • 1/2

    cup chicken broth

  • 1

    tsp lemon juice

  • 4

    tbsp cold unsalted butter, cubed

  • 1-2

    tsp minced fresh sage

  • Salt, white pepper, cayenne pepper to taste

Directions

1. Pound chicken cutlets until even thickness. Whisk eggs, cornstarch and lemon juice in shallow dish for dipping.Combine bread crumbs, parmesan cheese, parsley,salt, pepper,lemon zest in a second wide shallow dish 2.Dip chicken in egg mixture, then into crust mixture. Let chicken rest on wire rack in the refrigerator 20 -30 minutes to set crust 3. Preheat oven to 450 4. Saute shallots in 1 tbsp butter in a small saucepan over medium heat until soft about 203 minutes. Add wine,cream, broth, and lemon juice. Simmer until liquid is reduced by half 8-10 minutes. Whisk in remaining butter, 1 tbsp at a time. Do not add more butter until previous tablespoon has melted. Stir in sage, salt , white pepper and cayenne pepper. Keep warm until ready to serve( NOTE: keep sauce warm in a cup set inside a bowl of hot -not boiling water. Stir sauce often) 5.Saute chicken in olive oil in a large nonstick ovenproof skillet over medium high heat until chicken is golden brown and crisp, about 3 minutes. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking a bout 8-10 minutes more ( If you don't have a ovenproof skillet, transfer carefully to a 13x9 glass pyrex oven dish) 6. serve Chicken with sauce and roasted potatoes

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