Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts
2 egg whites
2 teaspoons cornstarch
1 tablespoon lemon juice
1 cup fresh bread crumbs
1 teaspoon parsley
2/3 cup parmesan cheese
Salt and pepper to taste
2 tablespoons oil
Herb Butter Sauce:
1/2 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
Juice of 1/2 lemon
1/4 cup butter, cut into chunks
Chives, parsley, and basil
Salt and pepper
Cornstarch
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Directions: |
Directions:Pound each chicken breast to about 3/4" thick.
Combine egg whites, cornstarch, and 1 tablespoon lemon juice in a shallow dish for dredging. Combine the bread crumbs, parmesan, parsley, salt, and pepper in another shallow dish.
Dredge each breast in the egg white mixture and then in the bread crumb mixture. Make sure the chicken is completely covered with the crumbs. Let the chicken sit on a wire rack for 30 minutes to allow the crust to set.
Heat oil over medium high heat, and add the chicken. Cook for about 2 minutes on each side or until the crust is golden brown.
Transfer the chicken to a 425º oven, and cook 8 to 10 minutes.
As the chicken cooks, prepare the sauce:
Add wine, broth, cream, and lemon juice to a saucepan over medium heat. Let simmer until reduced by half, about 10 minutes, scraping the bottom occasionally.
Once the sauce has reduced, add the butter. Whisk the sauce until the butter has completely dissolved. Add the herbs and salt and pepper, and cook an additional few minutes. If the sauce hasn't thickened enough, make a cornstarch slurry (1 tablespoon cold water and 1 tablespoon cornstarch), and whisk it into your sauce. Heat over medium high until desired consistency.
Serve the sauce over chicken and pasta. |
This recipe for PARMESAN CRUSTED CHICKEN WITH HERB BUTTER SAUCE is from