Parmesan Crusted Chicken

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

1. 1

   For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.

2. 2

   Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.

3. 3

   Set aside.

4. 4

   Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.

5. 5

   Individually dip chicken brests first in egg mixture, then in crumbs.

6. 6

   Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.

7. 7

   Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.

8. 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. 9

   Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.

10. 10

    Roast chicken until done, about 8 more minutes.

11. 11

    While chicken is roasting, prepare sauce.

12. 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. 13

    Add wine, cream, broth, and remaining lemon juice.

14. 14

    Simmer until reduced by half, 8-10 minutes.

15. 15

    Whisk in remaining butter, one tablespoon at a time, stirring constantly.

16. 16

    Add sage and seasonings.

17. 17

    Place roasted chicken on a plate and top with sauce.