Directions: |
Directions:Preheat oven to 450 deg. Prepare the chicken breasts by halving and pounding between plastic wrap to make cutlets, about 1/4 -inch thick. Whisk egg whites, cornstarch, and lemon juice in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust the chicken breasts. Let rest at room temperature on a rack for 20-20 minutes to set crust. Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat until the chicken is golden brown and crisp, about 3 minutes. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast until just done, about 8 more minutes. Serve chicken with Sage Butter Sauce and Roasted Potatoes with Garlic and Rosemary. Serves 4.
Roasted Potatoes with Garlic and Rosemary
1/4 C. olive oil
4 - 5 cloves garlic, smashed
1 Tbsp. chopped fresh rosemary
2 lb. Yukon gold and/or red skinned potatoes, unpeeled, cut into large chunks
Coarse sea salt and freshly ground black pepper to taste
Preheat oven to 450 degrees with rack in lower third. Bring 6 quarts salted water to a boil in large saucepan. Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stove top over medium-low heat. Do not allow garlic to brown. Boil potatoes in water for one min. using a slotted spoon, transfer potatoes to the baking sheet on the stove; stir to coat with oil. Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp. Season with sea salt and freshly ground black pepper.
Sage-Butter Sauce
1 Tbsp. unsalted butter:
3 Tbsp. shallot, minced
1/2 C. dry white wine
1/2 C. heavy cream
1/2 C. low-sodium chicken broth
1 tsp. fresh lemon juice
4 Tbsp. (1/2 stick) cold unsalted butter, cubed
1-2 tsp. minced fresh sage
Salt, white pepper, and cayenne to taste
Sauté shallot in 1 Tbsp. butter in a small saucepan over medium heat just until soft, 2 - 3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in remaining 4 Tbsp. butter, 1 Tbsp. at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage, salt, white pepper and cayenne. Keep warm in a water bath until ready to serve. Makes 1 cup. |
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