“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 Nutrition


  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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