Super Suppers Parmesan Chicken With Creamy Sage Sauce

Ingredients

Chicken

• 3 boneless skinless chicken breasts
• 1/2 cup parmesan cheese, grated
• 1/4 cup panko
• 1/4 cup plain breadcrumbs
• 4 tablespoons butter, melted
• 1/2 cup canola oil
• 1/2 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon fresh ground black pepper

Sauce

• 1/2 cup bechamel sauce (Campbell's white cream sauce, if available)
• 2 tablespoons chicken broth
• 2 tablespoons water
• 2 tablespoons white wine
• 2 tablespoons liquid butter
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.

3. 3

   In a medium bowl, mix together all of the ingredients under "chicken" except for the chicken, butter and oil.

4. 4

   In a small measuring cup, mix together the oil and butter. This is called "liquid butter." You will need to save some of this for the sauce recipe.

5. 5

   Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.

6. 6

   Coat each chicken breast with the mixture, pressing firmly while you coat.

7. 7

   Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.

8. 8

   While the chicken is baking, make the sauce. Combine all of the sauce ingredients in a medium saucepan and whisk the ingredients together until well blended. Heat sauce until it simmers and serve with chicken. Enjoy!