Parmesan Crusted Chicken with Sage Butter Sauce
August 15, 2008
If your looking for a recipe that will impress anyone, this parmesan crusted chicken with sage butter sauce is it! It was not only so scrumptious, it was also a very elegant dish to serve, so of course I had to share it! For the sage butter sauce the recipe says that dried sage is ok, but I think fresh is much better. In preparinig the crumb mixture, I used fresh bread crumbs that came from a ciabatta loaf, that had been sitting around my house for a few days, which was ideal because the recipe said that for the best bread crumbs, you need the right bread; a rustic type loaf with a chewy interior, and fairly soft crust. Please enjoy!
To find more recipes that include sage click here.
For the chicken
- 2 boneless skinless chicken breasts, halved and pounded
- 3 tbsp. olive oil
- 2 egg whites
- 2 tsp. corn starch
- Juice from one lemon
- 1 cup coarse dry bread crumbs
- 1 tbsp. chopped fresh parsley
- 1 tsp. kosher salt
- ¼ ground black pepper
- Zest of 1 lemon
- ½ cup fresh grated parmesan cheese
Preheat oven to 450. Prepare chicken breast by halving and pounding. Whisk egg whites, corn starch, and lemon juice in shallow dish for dipping mixture, set aside. Combine bread crumbs, parsley, salt, pepper, lemon zest and parmesan cheese in a second wide shallow dish.
Dip chicken in egg white mixture, then coat with bread crumb mixture, let rest for a few minutes. Sauté chicken in olive oil in a large nonstick, oven proof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
- 3 tbsp. shallot minced
- ½ cup dry white wine
- ½ cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tsp. fresh lemon juice
- ½ stick butter, cubed
- 2 tsp. Fresh minced sage
- Salt, white pepper and cayenne to taste
Sauté shallots in butter in a small saucepan over medium-high heat just until soft, 2 to 3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8 to 10 minutes. Whisk in butter, 1 cube at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings to taste. Keep warm in a water bath until ready to serve.
Serves: 4
Total time: about 1 hour plus
Related posts:
- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
- Parmesan Crusted Chicken Tenders
- Roasted Pork Tenderloin With Sage Corn Bread Crust
