Crispy Parmesan Sage Chicken with Creamy Lemon Sauce
Elevate your dinner game with this exquisite recipe featuring perfectly pan-fried chicken breast halves coated in a crispy, golden Parmesan crust. This dish, inspired by the pages of Cuisine magazine, transforms standard boneless, skinless chicken into a culinary delight that’s both flavorful and satisfying. Each bite offers a delightful crunch, complemented by a rich sage-butter sauce infused with zesty lemon. The combination of roasted new potatoes makes for a wholesome meal that feels indulgent yet easy to prepare. Don't let the lengthy ingredient list intimidate you; this dish is simple enough for a weekday dinner, yet impressive enough for special occasions. Enjoy the burst of flavors and textures that this dish brings to your table.
4
Servings
473
Calories
20
Ingredients
Ingredients
boneless skinless chicken breast halves
4 (Lightly pounded to 1/2 inch thickness)
egg whites
2
cornstarch
2 teaspoons
lemon juice
1 (Juiced (half for chicken, half for sauce))
coarse dry breadcrumbs
1 cup (Preferably homemade using rustic-type bread)
fresh parsley
1 tablespoon (Chopped)
kosher salt
1 teaspoon
ground pepper
1/4 teaspoon
grated Parmesan cheese
1/2 cup
lemon zest
1 (Minced)
olive oil
3 tablespoons
shallots
3 tablespoons (Minced)
dry white wine
1/2 cup
heavy cream
1/2 cup
low sodium chicken broth
1/2 cup
cold unsalted butter
5 tablespoons (Cubed (divided use))
fresh sage
1-2 teaspoons (Minced)
salt
(to taste)
white pepper
(to taste)
cayenne
(to taste)
Instructions
1
1. Preheat your oven to 450°F (232°C).
2
2. To ensure even cooking, lightly pound each chicken breast to a uniform thickness of 1/2 inch using a meat mallet or rolling pin.
3
3. In a wide, shallow dish, whisk together the egg whites, cornstarch, and half of the lemon juice until well combined. Set this mixture aside.
4
4. In another wide dish, combine the coarse dry breadcrumbs, grated Parmesan cheese, chopped parsley, kosher salt, ground pepper, and minced lemon zest.
5
5. Individually dip each chicken breast into the egg mixture, ensuring it is fully coated, and then press it into the breadcrumb mixture. Make sure to pat the crumbs onto both sides of the chicken to form an even layer; it’s okay if some crumbs fall off.
6
6. Place the crusted chicken breasts on a wire rack and allow them to sit for 20 to 30 minutes. This resting time helps the crust adhere better during cooking.
7
7. In a large, nonstick, ovenproof skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sauté for about 3 minutes or until they are golden brown and crispy on the bottom.
8
8. Carefully turn the chicken with a spatula, and then transfer the skillet to the preheated oven. Roast the chicken for an additional 8 minutes, or until fully cooked and no longer pink inside.
9
9. While the chicken is roasting, prepare the creamy sauce. In a small saucepan, melt 1 tablespoon of cold unsalted butter over medium heat and sauté the minced shallots for about 2-3 minutes until soft and fragrant.
10
10. Add the dry white wine, heavy cream, chicken broth, and the remaining lemon juice to the saucepan. Bring to a simmer and let it reduce by half, about 8-10 minutes.
11
11. Once reduced, whisk in the remaining cold butter, one tablespoon at a time, ensuring each piece fully incorporates into the sauce as you stir constantly.
12
12. Add the minced sage and season the sauce with salt, white pepper, and a pinch of cayenne for extra warmth.
13
13. Once the chicken is finished roasting, place it on a serving plate and generously drench it in the creamy lemon-sage sauce before serving.
Nutrition Information
29.5g
Fat
15.5g
Carbs
26.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein used is 4 boneless skinless chicken breast halves.
How thick should the chicken breasts be pounded?
The chicken should be lightly pounded to a uniform thickness of 1/2 inch.
What is the recommended oven temperature?
The oven should be preheated to 450°F (232°C).
What ingredients make up the egg mixture coating?
The egg mixture consists of egg whites, cornstarch, and half of the lemon juice.
What is included in the breadcrumb mixture?
It contains coarse dry breadcrumbs, grated Parmesan cheese, chopped parsley, kosher salt, ground pepper, and minced lemon zest.
Why should the chicken rest for 20 to 30 minutes after breading?
Resting the chicken on a wire rack helps the crust adhere better during the cooking process.
What type of skillet is best for this recipe?
A large, nonstick, ovenproof skillet is recommended.
How long do you sauté the chicken before roasting?
Sauté the chicken for about 3 minutes or until the bottom is golden brown and crispy.
How long should the chicken roast in the oven?
The chicken should be roasted for an additional 8 minutes until fully cooked.
What are the primary liquids in the creamy lemon sauce?
The sauce uses dry white wine, heavy cream, low sodium chicken broth, and lemon juice.
How much should the sauce be reduced?
The sauce should be simmered until it reduces by half, which takes about 8-10 minutes.
How is the butter incorporated into the sauce?
The cold unsalted butter is whisked in one tablespoon at a time to ensure it fully incorporates.
What fresh herb provides the signature flavor in the sauce?
Minced fresh sage is added to the sauce at the end.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 473 calories.
What is the protein content per serving?
There are 26.5 grams of protein per serving.
How much fat is in one serving of this chicken?
The dish contains 29.5 grams of fat per serving.
What is the carbohydrate count for this dish?
There are 15.5 grams of carbohydrates per serving.
What spices are used to season the final sauce?
The sauce is seasoned with salt, white pepper, and a pinch of cayenne.
What type of breadcrumbs are suggested?
Coarse dry breadcrumbs, preferably homemade from rustic-type bread, are suggested.
Can I use regular pepper in the sauce?
The recipe specifically calls for white pepper for the sauce and ground black pepper for the breading.
How many tablespoons of shallots are needed?
The recipe requires 3 tablespoons of minced shallots.
Is the chicken broth high or low in sodium?
The recipe recommends using low sodium chicken broth.
What type of oil is used for frying the chicken?
Three tablespoons of olive oil are used for sautéing.
Do you use whole eggs for the breading?
No, only 2 egg whites are used for the initial coating mixture.
How much Parmesan cheese is in the crust?
The crust uses 1/2 cup of grated Parmesan cheese.
What is a suggested side dish mentioned in the description?
Roasted new potatoes are suggested as a wholesome side for this meal.
How much white wine is required for the sauce?
The sauce requires 1/2 cup of dry white wine.
When is the lemon zest added?
The minced lemon zest is mixed into the dry breadcrumb and Parmesan coating.
Is this recipe suitable for a weekday dinner?
Yes, the description notes it is simple enough for a weekday dinner yet impressive enough for special occasions.