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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Preheat oven to 450. Pound chicken breasts to -inch thickness. Whisk egg whites, cornstarch, and lemon juice in shallow dish for dipping mixture. Combine bread crumbs and next 5 ingredients (through lemon zest) for crusting mixture. Dip prepared chicken in egg white/cornstarch mixture. Pat crusting mixture on both sides of
chicken and air-dry on rack about 20-30 minutes.
Saut 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. Roast
chicken just until done, about 8 more minutes. Serve chicken with sage-butter sauce.
Sage-Butter Sauce:
Saut shallots 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 water bath until ready to serve.
Ingredients:
4 boneless, skinless chicken breasts
2 egg whites
2 Teaspoon(s) cornstarch
1 juice of lemon
1 Cup(s) coarse dry bread crumbs
1 Tablespoon(s) fresh parsley,chopped
1/2 Cup(s) parmesan cheese,grated
1 kosher salt
1/4 Teaspoon(s) ground black pepper
1 zest of 1 large lemon
1 Tablespoon(s) unsalted butter
3 Tablespoon(s) shallot,minced
1/2 Cup(s) dry white wine
8 Tablespoon(s) heavy cream
1/2 Cup(s) low sodium chicken broth
13/625 Cup(s) fresh lemon juice
4 Tablespoon(s) unsalted butter,cold, cubed
1 Teaspoon(s) fresh sage,minced
1 salt,white pepper and cayenne to taste |
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