Parmesan Crusted Chicken

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 2 egg whites
• 2 teaspoons cornstarch
• 1 lemon, juice of (half for chicken, half in sauce)
• 1 cup coarse dry breadcrumbs (preferably homemade using rustic-type bread)
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1/2 cup parmesan cheese, grated
• 1 lemon, zest of, minced
• 3 tablespoons olive oil
• 3 tablespoons shallots, minced
• 1/2 cup dry wine
• 1/2 cup heavy cream
• 1/2 cup low sodium chicken broth (or regular)
• 5 tablespoons cold unsalted butter, cubed (divided use)
• 1 -2 teaspoon fresh sage, minced
• salt
• pepper
• cayenne

Recipe

• 1 for the chicken: lightly pound chicken breasts to an even 1/2 inch thickness.
• 2 blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• 3 set aside.
• 4 combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• 5 individually dip chicken brests first in egg mixture, then in crumbs.
• 6 pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• 7 set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• 8 after 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• 9 carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• 10 roast chicken until done, about 8 more minutes.
• 11 while chicken is roasting, prepare sauce.
• 12 for the sauce: saute shallot in 1 t butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• 13 add wine, cream, broth, and remaining lemon juice.
• 14 simmer until reduced by half, 8-10 minutes.
• 15 whisk in remaining butter, one tablespoon at a time, stirring constantly.
• 16 add sage and seasonings.
• 17 place roasted chicken on a plate and top with sauce.