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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts. The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes. Don't be intimidated by the number of ingredients or steps - it truly is simple to prepare. Prep time includes resting time for the crust. Ingredients:
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 white 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 |
white pepper |
cayenne |
Directions:
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.
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