Parmesan-Crusted Chicken

By amt2mf

Nutritional Information: calories 578, total fat 36g, saturated fat 18g, cholesterol 141mg, sodium 893mg, carbohydrates 25g, fiber 1 g, protein 32g

Ingredients

• Dip Mix:
• 2 boneless, skinless chicken breast halves sliced in half
• 1/2 grated parmesan
• 2 egg whites
• 2 t cornstarch
• juice of half a lemon
• Crusting Mix:
• 1 c coarse dry bread crumbs
• 1 T chopped fresh parsley
• 1 t kosher salt
• 1/4 t black pepper
• 3 T olive oil
• minces zest of 1 lemon
• Sauce:
• 3 T minced shallots
• 1 T unsalted butter
• 1/2 c dry white wine
• 1/2 c heavy cream
• 1/2 c chicken broth
• 1 t lamon juice
• 4 T cold unsalted butter, cubed
• 1-2 t minced fresh sage
• salt
• white pepper
• cayenne pepper

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 450. Saute shallots in 1 T butter in a small saucepan over med heat for the sauce until soft, 2-3 min.

2. Add wine, cream, broth, and lemon juice. Simmer until liquid is reduced by half, 8-10 min.

3. Whisk in remaining 4 T butter, 1 T at a time, stirring constantly. Do not add more butter until previous tablespoon has melted. Stir in sage, salt, white pepper, and cayenne into sauce. Keep warm until ready to serve.

4. Pound chicken breasts. Whisk egg whites, cornstarch, and lemon juice in shallow dish for the dip mix. Add parmesan to the crusting mix. Crust chicken, chill while air-drying, saute, and roast about 8 min.

5. Serve chicken with sauce and roasted potatoes.