Parmesan-Crusted Chicken

Parmesan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
½ cup Parmesan cheese, grated
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Sage Butter Sauce (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine parmesan cheese, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté 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 the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Sage Butter Sauce:
3 Tablespoons shallot, minced
½ cup dry white wine (or juice)
½ cup heavy cream
½ cup chicken broth
1 teaspoon lemon juice
½ stick unsalted butter, cold and cubed (4 Tablespoon)
1-2 teaspoon minced fresh sage
Salt, white pepper and cayenne to taste

Saute shallot in 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 butter, 1 Tablespoon at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Makes 4 servings