Community Pick
Crispy Parmesan Crusted Chicken
photo by Nimz_
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
For the chicken
- 4 boneless skinless chicken breast halves
- 2 egg whites
- 2 teaspoons cornstarch
- 1 lemon, juice of (half for chicken, half in sauce)
- 1 cup coarse dry breadcrumbs (preferably homemade using rustic-type bread)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground pepper
- 1⁄2 cup parmesan cheese, grated
- 1 lemon, zest of, minced
- 3 tablespoons olive oil
-
For the sauce
- 3 tablespoons shallots, minced
- 1⁄2 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄2 cup low sodium chicken broth (or regular)
- 5 tablespoons cold unsalted butter, cubed (divided use)
- 1 -2 teaspoon fresh sage, minced
- salt
- white pepper
- cayenne
directions
- For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
- Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
- Set aside.
- Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
- Individually dip chicken brests first in egg mixture, then in crumbs.
- Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
- Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
- 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.
- Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
- Roast chicken until done, about 8 more minutes.
- While chicken is roasting, prepare sauce.
- For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
- Add wine, cream, broth, and remaining lemon juice.
- Simmer until reduced by half, 8-10 minutes.
- Whisk in remaining butter, one tablespoon at a time, stirring constantly.
- Add sage and seasonings.
- Place roasted chicken on a plate and top with sauce.
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Reviews
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I have made this chicken without the sauce before and it is OUTSTANDING! A beautiful lemon flavour and a crispy coating without a lot of fat! Today, I decided to add the sauce. I couldn't quite justify all the fat, so I used half-and-half instead of cream and didn't add the extra butter. I reduced by simmering and then thickened with cornstarch. It was an extra layer of flavour which added to the already wonderful chicken. For a really special occasion, I might make the sauce as posted, and it would be wonderful, I'm sure. However, the lower-fat version was very delicious. Thank you, Miss Gracie, for a chicken recipe that I will use again and again!
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Very good chicken, and I really liked the sauce. My daughter passed on the suace, but my husband tried some and liked it too. I just have one question - in the sauce ingredients, lemon is not listed, but then you are supposed to add the lemon. I just squeezed in the other half of the lemon from the egg mixture - hope that was right. I also think this chicken could stand alone without the sauce - very,very tasty. I served it with long-grain and wild rice and frozen sweet corn. A real keeper! Thanks!
see 22 more reviews
Tweaks
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Very easy, very good! I used Chicken tenders instead of breast, and when it came time to put all the breadcrumb mixture together I placed everything in a large zip lock bag. Once dipping in the egg mixture I tossed the tenders in the ziplock bag, coated them well and placed them on the rack to "dry". This worked very well - clean up was a breeze. I'll be using the left over tenders (I made more on purpose) to make wraps with flour tortillas for the Buc's football game. BDavis - Hudson Fl
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A tasty and different way to prepare chicken. I scaled this down for two people and made a few minor changes. I used one whole egg thinned down with a little milk for the dipping mixture and didnt let the chicken rest before sauting. By the time the chicken was golden on the outside, it was done on the inside, so I skipped baking it and just kept it warm in the oven. The sauce came together beautifully, but next time I think I will use all chicken broth instead of white wine, but thats just a personal taste preference. Ill be making this dish again!
RECIPE SUBMITTED BY
JOAN S.
Ventura, AK