Wednesday, August 12, 2009

Parmesan Crusted Chicken with Sage-Butter Sauce

Another tried and true family favorite that is not only delicious, but flexible as well, can’t beat that. Don't like Parmesan cheese all that much? Just leave it out, the original recipe doesn't call for mushrooms, but I like to add them in my recipes whenever possible because it makes the hubby happy, I just leave them large enough so that it's easy for the rest of us to pick them out. I love the flavor of mushrooms, just don't love the texture. You can also leave out the Parmesan and add in crushed pecans, yum!

This recipe has a few steps, but is completely and utterly well worth it. Once you’ve tried it, you will forever finish cooking your food in the oven, versus stove top, especially chicken, it is the number 1 way to keep in nice and juicy.

Parmesan Crusted Chicken with Sage-Butter Sauce, adapted from Cuisine at Home

2 eggs whites
2 tsp cornstarch
juice of half a lemon

1/2 cup regular bread crumbs
1/2 Italian bread crumbs
1 Tbs chopped fresh parsley
1 tsp kosher salt
1 tsp black pepper
zest of one lemon

Sage-Butter Sauce
3 Tbs shallots, minced
3/4 cup mushrooms, sliced
½ cup dry white wine
½ cup heavy cream
½ cup low-sodium chicken broth
1 Tbs (½ stick) cold unsalted butter, cubed
2 Tbs minced fresh sage
salt, white pepper, and cayenne to taste

4 Chicken breast, pounded thin

1. Preheat oven to 450°. Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.

2. Combine bread crumbs, Parmesan, parsley, salt, pepper, and lemon zest in a second wide, shallow dish. Crust chicken breast by dredging first through egg mixture, then bread crumb mixture.

3. Sauté chicken in olive oil in a large, nonstick, ovenproof 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.

4. Sauté shallots in 1 Tbs butter in a small saucepan over medium heat just until soft, 2-3 minutes.

5. Add wine, cream broth, and lemon juice. Simmer until reduced by half, 8-20 minutes.

6. Whisk in butter, 1 Tbs at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

7. Add mushrooms and heat through. Finish sauce with sage, add seasonings. Keep warm in a water bath until ready to serve.

1. Serve over spaghetti noodles or with roasted potatoes.
2. Exchange the Parmesan for crushed pecans, serve in a roasted tomato wrap with fresh greens and homemade honey-mustard dressing!
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Chow and Chatter said...

this looks great, yummy

Alisa said...

I am making this one this weekend!


Carli said...

This looks fantastic! Thanks for commenting on my blog. I can relate to you...I too, say I'm still trying to figure out what I want to be when I grow up. What a beautiful family too! Best wishes to you. I'll keep checking in on your blog.

Anonymous said...

It's a great recipe, but I had a hard time reading and following it. Besides the title, I didn't see the parmesan mentioned or where to add it in. Also, it says 1 tbs. (1/2 stick) of butter?

EverydayMama said...

Hey Anon, looks like I accidentally put 1 instead of 4 for the butter...but Step 2 includes the Parmesan cheese...give it a try, it's great!