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Parmesan Crusted Chicken

 2 boneless, skinless chicken breast halves (6-8 oz each), sliced in half
1/2 TBL olive oil

For the dipping mixture
2 egg whites
2 tsp cornstarch
Juice of 1/2 a lemon

For the crusting mixture
1 cup coarse dry bread crumbs
1 tsp dried parsley
1/4 tsp each of dried basil, oregano, garlic powder, onion powder
1/8 tsp thyme
1 tsp kosher salt
1/4 tsp black pepper
1/2 cup parmesan cheese
Minced zest of 1 lemon

Creamy sauce
3 TBL minced shallots
1 TBL unsalted butter
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
1 tsp lemon juice
4 TBL cold unsalted butter, cubed
1 1/2 tsp fresh sage
1 1/2 tsp salt
1/2 tsp white pepper and small amount of cayenne pepper

Tangy Sauce
1 1/2 TBL butter
2 TBL capers
1/2 TBL Dijon mustard
Juice of one lemon
2 tsp dried parsley


Prepare chicken breasts
1.  Place chicken in plastic bag with a little water inside.  Gently pound to even thickness (about 1/4 inch).
2.  Dip chicken in egg whites, then into crust mixture.   Pat crumbs on both sides of chicken - it's OK if crumbs fall off.  Air dry chicken on a rack to set crumbs.

Cook the chicken breasts

1.  Heat the oil on medium in a large stainless steel saute pan or cast iron skillet.
2.  Add the breasts and cook them for 3 to 4 minutes or until the crusts are deeply browned and crunchy.
3.  Turn them over and cook for another 2 to 3 minutes. 
4.  Transfer to a platter to rest while preparing the sauce of choice.

Creamy Sauce
1.  Saute shallots in 1 TBS butter in a small saucepan over medium heat until soft, 2-3 minutes.
2.  Add wine, cream, broth, and lemon juice.  Simmer until liquid is reduced by half, 8-10 minutes.
3.  Whisk in remaining 4 TBL butter, 1 TBL at a time, stirring constantly.  Do not add more butter until previous TBL has melted.
4.  Stir sage, salt, white pepper, and cayenne into sauce.  Keep warm until ready to serve.

Tangy Sauce
1.  While the cook pan is still hot, add the butter.  When it's lightly browned - which should take no longer than 1 minute - stir in the capers, mustard, and lemon juice using a wooden spoon to scrape up any browned bits.
2.  Turn off the heat and add the parsley.

Serves: 4