Yes, this dish is every bit as good as it sounds. And a lot better than it looks in the picture above, because I am just not a good food photographer. ;)
(Give yourself some time for preparing this dish . . . the sage butter sauce takes a bit of tweaking to come out just right.)
You'll need:
2 boneless, skinless chicken breasts
2 egg whites
2 t. cornstarch
1 lemon
3 T. olive oil
1 c. panko bread crumbs (or other coarse crumb)
1 T. chopped fresh parsley
1 t. kosher salt
1/4 t. ground black pepper
1/2 c. parmesan cheese, grated
1 shallot
1/2 c. dry white wine (Use a good Chardonnay with just enough oak to have a hint of butteryness... and I think I might have just made up that word. Oh well.)
1/2 c. heavy cream
1/2 c. low-sodium chicken broth
5 T. butter
1-2 t. minced fresh sage
salt, white pepper and cayenne pepper to taste
Prepare the chicken breasts by trimming off any visible skin or fat. Slice each half lengthwise down the center. Lightly pound each piece to an even thickness. Zest the lemon and set the zest aside for later use.
In a shallow dish, whisk together the egg whites, cornstarch and the juice from half of the lemon. In a second shallow dish, stir together the bread crumbs, parsley, kosher salt, ground black pepper, parmesan and reserved lemon zest.
Coat the chicken breasts in the egg mixture and then coat with the crumbs. Set aside to rest on a rack at room temperature for 20-30 minutes to allow crumbs to adhere.
Meanwhile, prepare the sage butter sauce. Mince the shallot and saute in 1 T. butter until soft, about 2 minutes. Add the wine, cream, broth and 1 t. lemon juice. Simmer until reduced by half, approximately 8-10 minutes. Then, whisk in 4 T. butter, one tablespoon at a time, stirring between each addition until the butter is completely melted. Finish with the fresh sage and add salt, white pepper and cayenne powder to taste. The sauce should have a little kick, but not so much so that it loses its slight sweetness.
Keep the sauce warm over the lowest possible heat so that it doesn't scorch. Preheat the oven to 450 F. In a cast iron skillet, heat the 3 T. olive oil and saute the chicken breasts on both sides, until golden brown and crisp. Carefully transfer skillet to the oven and roast the chicken until done, about 8 minutes.
When chicken is done, transfer to a serving platter and ladle the sauce over top. Garnish with fresh sage leaves. Serves 4.
I like to serve this alongside my rosemary roasted potatoes (recipe coming soon). In the photo above, I used purple potatoes because I like their smooth, buttery flavor and texture. Yukon golds and red potatoes also work well, and if you don't like 'em roasted you can bake 'em, mash 'em, fry 'em, or omit them entirely in favor of a healthier vegetable. ;)
If you're into wine, serve this with the same slightly oaky, slightly buttery Chardonnay you used in the sage butter sauce.
*** Recipe courtesy of Williamson Wines, Healdsburg, California.
(Give yourself some time for preparing this dish . . . the sage butter sauce takes a bit of tweaking to come out just right.)
You'll need:
2 boneless, skinless chicken breasts
2 egg whites
2 t. cornstarch
1 lemon
3 T. olive oil
1 c. panko bread crumbs (or other coarse crumb)
1 T. chopped fresh parsley
1 t. kosher salt
1/4 t. ground black pepper
1/2 c. parmesan cheese, grated
1 shallot
1/2 c. dry white wine (Use a good Chardonnay with just enough oak to have a hint of butteryness... and I think I might have just made up that word. Oh well.)
1/2 c. heavy cream
1/2 c. low-sodium chicken broth
5 T. butter
1-2 t. minced fresh sage
salt, white pepper and cayenne pepper to taste
Prepare the chicken breasts by trimming off any visible skin or fat. Slice each half lengthwise down the center. Lightly pound each piece to an even thickness. Zest the lemon and set the zest aside for later use.
In a shallow dish, whisk together the egg whites, cornstarch and the juice from half of the lemon. In a second shallow dish, stir together the bread crumbs, parsley, kosher salt, ground black pepper, parmesan and reserved lemon zest.
Coat the chicken breasts in the egg mixture and then coat with the crumbs. Set aside to rest on a rack at room temperature for 20-30 minutes to allow crumbs to adhere.
Meanwhile, prepare the sage butter sauce. Mince the shallot and saute in 1 T. butter until soft, about 2 minutes. Add the wine, cream, broth and 1 t. lemon juice. Simmer until reduced by half, approximately 8-10 minutes. Then, whisk in 4 T. butter, one tablespoon at a time, stirring between each addition until the butter is completely melted. Finish with the fresh sage and add salt, white pepper and cayenne powder to taste. The sauce should have a little kick, but not so much so that it loses its slight sweetness.
Keep the sauce warm over the lowest possible heat so that it doesn't scorch. Preheat the oven to 450 F. In a cast iron skillet, heat the 3 T. olive oil and saute the chicken breasts on both sides, until golden brown and crisp. Carefully transfer skillet to the oven and roast the chicken until done, about 8 minutes.
When chicken is done, transfer to a serving platter and ladle the sauce over top. Garnish with fresh sage leaves. Serves 4.
I like to serve this alongside my rosemary roasted potatoes (recipe coming soon). In the photo above, I used purple potatoes because I like their smooth, buttery flavor and texture. Yukon golds and red potatoes also work well, and if you don't like 'em roasted you can bake 'em, mash 'em, fry 'em, or omit them entirely in favor of a healthier vegetable. ;)
If you're into wine, serve this with the same slightly oaky, slightly buttery Chardonnay you used in the sage butter sauce.
*** Recipe courtesy of Williamson Wines, Healdsburg, California.
No comments:
Post a Comment