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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Parmesan Crusted Chicken with Citrus Buerre Blanc Recipe

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This recipe for Parmesan Crusted Chicken with Citrus Buerre Blanc is from Our Recipe Collection Book Three, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless/skinless chicken breasts or 2 lb. boneless/skinless tenders

1 C. Panko breadcrumbs

1 C. Shredded Parmesan cheese

2 T. corn startch

salt and pepper to taste.

4 eggs

oil for frying

Citrus Buerre Blanc:

1/4 C. dry white wine

1 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon orange juice

1 1/2 teaspoons minced shallots

1C heavy cream

6 tablespoons butter, divided
Directions:
Directions:
For Sauce:



Saute shallots in 2 tablespoons of butter until soft. Add wine and juices, let the alcohol cook off a bit, then add cream. Bring to boil and let reduce by half. Finish by stirring in remaining butter, 1 tablespoon at a time.



For Chicken:



Slice chicken in half. Combine panko, parmesan, corn starch, salt, and pepper in a shallow dish. Beat eggs in a medium bowl. Dip the chicken into the egg and then cover in breadcrumb mixture, shaking off excess.



Add enough oil to cover the bottom of a large saute pan and heat over medium until hot. Fry chicken in oil until golden brown and crispy on both sides.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This taste good with mashed potatoes and steamed veggies!

 

 

 

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