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:
- Pound your four pieces of chicken so they are about 3/4-inch thick.
- In a shallow dish, combine egg whites, cornstarch, and lemon juice.
- In a separate shallow dish, combine breadcrumbs, Parmesan, parsley, salt, and pepper.
- Dredge chicken through egg white mixture and then breadcrumb mixture - coating it completely with the breadcrumbs. Repeat with remaining chicken.
- Allow chicken to rest for about 30 minutes to let the crust set.
- 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.
- 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
- 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.
- Then add in the butter, a tablespoon at a time. Whisk until the butter has melted.
- Add herbs and salt and pepper. Cook for a few more minutes.
- 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.
- 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