Parmesan Crusted Chicken with Herb Butter Sauce

What you need:

For the chicken:

• 4 boneless skinless chicken breasts --or-- two breasts sliced in half lengthwise
• 2 egg whites
• 2 tsp. cornstarch
• Juice of 1/2 a lemon
• 1 cup Italian breadcrumbs
• 2 Tbsp. fresh parsley
• 2/3 cup Parmesan cheese
• Salt and pepper, to taste
• 2 Tbsp. canola oil

For the herb butter sauce:

• 1 cup chicken broth
• 1/2 cup heavy cream
• Juice of 1/2 a lemon
• 1/2 stick unsalted butter, cut into slices
• 1 Tbsp. fresh chives, parsley, and basil, finely minced
• Salt and pepper, to taste
• Cornstarch
• Grape tomatoes, halved
• Olive oil
• Fresh minced garlic
• Cooked pasta, for serving

Directions:

1. Pound your four pieces of chicken so they are about 3/4-inch thick.
2. In a shallow dish, combine egg whites, cornstarch, and lemon juice.
3. In a separate shallow dish, combine breadcrumbs, Parmesan, parsley, salt, and pepper.
4. Dredge chicken through egg white mixture and then breadcrumb mixture - coating it completely with the breadcrumbs. Repeat with remaining chicken.
5. Allow chicken to rest for about 30 minutes to let the crust set.
6. In a large skillet, heat canola oil over medium high heat. Add chicken and cook for 2 minutes on each side. Move chicken to a foil-lined baking dish and bake in the oven at 425* for 8 to 10 minutes.
7. Toss halved tomatoes with olive oil, garlic, and salt and pepper, to taste. Place on a foil-lined baking sheet and roast in oven with the chicken until skin bursts. Set aside
8. Meanwhile, start the herb butter sauce by adding broth, cream, and lemon juice into a medium saucepan over medium heat. Simmer for about 10 minutes until it has reduced by half. Stir occasionally, scraping the bottom of the pan.
9. Then add in the butter, a tablespoon at a time. Whisk until the butter has melted.
10. Add herbs and salt and pepper. Cook for a few more minutes.
11. If you need to thicken up your sauce, mix together 1 Tbsp. cold water with 1 Tbsp. cornstarch and whisk into your sauce over medium high heat.
12. Serve your chicken over cooked pasta of your choice with sauce over the top. Garnish with fresh tomatoes and herbs, if desired.

Recipe from Host the Toast