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Categories:
chicken breasts egg whites cornstarch lemon coarse dry breadcrumbs fresh parsley kosher salt ground black pepper lemon Parmesan cheese olive oil shallots white wine heavy cream chicken broth lemon juice unsalted butter salt white pepper cayenne fresh sage
Viewed: 8 - Published at: 5 years agoIngredients
- 2 whole boneless skinless chicken breasts
- 2 egg whites
- 2 tablespoons cornstarch
- 12 lemon, juice of
- 1 cup coarse dry breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- 14 teaspoon ground black pepper
- 1 minced lemon, zest of
- 12 cup parmesan cheese, grated
- 3 tablespoons olive oil
- 3 tablespoons shallots, minced
- 12 cup dry white wine
- 12 cup heavy cream
- 12 cup chicken broth
- 1 teaspoon fresh lemon juice
- 4 tablespoons unsalted butter, cold and cubed
- 1 teaspoon salt, to taste
- white pepper, to taste
- cayenne, to taste
- 1 teaspoon fresh sage, minced
Method
- Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise.
- (Whole chicken breast are a bit too big.
- Pound to about 1/2 inch thick.
- Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
- Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.
- To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs.
- Then transfer the chicken to a rack set over a baking sheet.
- Air-dry the chicken for 20-30 minutes to help set the crumbs.
- To cook, first saute the chicken on the stove in an ovenproof skillet.
- Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over.
- Cook until golden.
- Finally, transfer the whole pan to a 450 degree oven to finish.
- Cook for 8 to 10 minutes in the oven.
- If you are serving this with Sage-Butter Sauce , prepare the sauce and keep it warm in a warm water bath.
- It will hold just fine for at least an hour.
- For the Sauce:.
- Saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes.
- Add the wine, cream, broth and lemon juice.
- Simmer until reduced by half, 8 - 10 minutes.
- Whisk in butter, 1 tablespoons at a time, stirring constantly.
- Do not add more butter until previous addition has melted completely.
- Finish sauce with sage and seasonings.
- Keep warm in a warm water bath until ready to serve.
