Gourmet Parmesan-Crusted Chicken with Chardonnay Butter Sauce
Indulge in the exquisite flavors of this restaurant-inspired Parmesan-Crusted Chicken, perfectly golden and crisp on the outside, while tender and juicy on the inside. Complemented by a luxurious Chardonnay butter sauce, this dish is an elevated culinary experience you can recreate at home. Serve with a heaping of shredded parmesan, sun-dried tomatoes, and basil for that extra gourmet touch.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Chicken Broth
2 cups (Dissolved for brine)
Salt
1 teaspoon (Dissolved for brine)
Chicken Breasts
4 (Pounded to 1/2 inch thick and brined)
Eggs
4 (Beaten)
All-Purpose Flour
1/2 cup (For coating)
Japanese-Style Bread Crumbs (panko)
1 cup (Mixed with cheese for crust)
Shredded Parmesan Cheese
1 cup (Mixed with breadcrumbs)
Salt
1/2 teaspoon (For crust)
Ground Black Pepper
1/2 teaspoon (For crust)
Salted Butter
1/4 cup (Melted for sauce)
Chardonnay Wine
1/4 cup (Simmered for sauce)
Lemon Juice
2 tablespoons (Added to sauce)
Granulated Sugar
3/4 teaspoon (Added to sauce)
Salt
1 dash (Added to sauce)
Heavy Cream
1 1/3 cups (Added to sauce)
Light Olive Oil
sufficient (For sautéing)
Shredded Parmesan Cheese
2 tablespoons (For topping)
Minced Sun-Dried Tomatoes
4 teaspoons (For topping)
Thinly Sliced Fresh Basil
4 tablespoons (For topping)
Instructions
1
Prepare the brine by dissolving 1 teaspoon of salt in 2 cups of chicken broth in a medium bowl. Cover each chicken breast with plastic wrap and gently pound them to about 1/2 inch thick using a kitchen mallet. If the breasts are large, consider slicing them in half for uniformity. Place the flattened chicken into the brine, cover, and refrigerate for at least 3 hours.
2
After marinating, remove the chicken fillets from the brine and pat them dry with paper towels to eliminate excess moisture. In a medium bowl, beat 4 eggs. On a separate plate, place 1/2 cup of flour. Combine 1 cup of panko breadcrumbs, 1 cup of shredded Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in another bowl.
3
Dip each chicken fillet first into the flour, then the beaten eggs, and finally coat it with the Parmesan breadcrumb mixture. Allow the breaded fillets to chill on a plate in the refrigerator while you prepare the Chardonnay butter sauce.
4
For the Chardonnay butter sauce, melt 1/4 cup of salted butter in a small saucepan over medium heat. Add 1/4 cup of Chardonnay wine and let it simmer for a minute. Stir in 2 tablespoons of lemon juice, 3/4 teaspoon of granulated sugar, and a dash of salt. Add 1 1/3 cups of heavy cream and continue to simmer on low heat for about 10 to 12 minutes, until the sauce thickens.
5
Heat a sufficient quantity of light olive oil in a large sauté pan over medium-low heat until hot. Test the oil's heat by adding a breadcrumb; once it sizzles, the oil is ready. Sauté the breaded chicken fillets for about 4 to 5 minutes on each side, until golden brown. Transfer the cooked fillets to a plate lined with paper towels to drain excess oil.
6
To serve, drizzle a couple of teaspoons of the Chardonnay butter sauce over each fillet. Top each piece with an additional tablespoon of shredded Parmesan cheese, a heaping teaspoon of minced sun-dried tomatoes, and a tablespoon of thinly sliced fresh basil.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Parmesan-Crusted Chicken with Chardonnay Butter Sauce?
It is a restaurant-inspired dish featuring crisp, golden chicken breasts served with a luxurious cream sauce made with Chardonnay wine and lemon.
How long should the chicken be brined?
The chicken should be refrigerated in the brine for at least 3 hours.
What are the ingredients in the chicken brine?
The brine is made by dissolving 1 teaspoon of salt in 2 cups of chicken broth.
How thick should the chicken breasts be pounded?
Each chicken breast should be gently pounded to about 1/2 inch thick using a kitchen mallet.
What should I do if the chicken breasts are very large?
If the breasts are large, consider slicing them in half for uniformity before breading.
Why should I pat the chicken dry after brining?
Patting the chicken dry with paper towels removes excess moisture, ensuring the flour and breading adhere properly.
What type of breadcrumbs are used for the crust?
The recipe calls for Japanese-style bread crumbs, also known as panko.
What is the breadcrumb mixture composed of?
The mixture consists of 1 cup panko breadcrumbs, 1 cup shredded Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
What are the steps for breading the chicken?
Dip each fillet first into flour, then into beaten eggs, and finally coat it with the Parmesan breadcrumb mixture.
Should the chicken be cooked immediately after breading?
The recipe recommends allowing the breaded fillets to chill in the refrigerator while the sauce is being prepared.
What ingredients are needed for the Chardonnay butter sauce?
You will need salted butter, Chardonnay wine, lemon juice, granulated sugar, salt, and heavy cream.
How much Chardonnay is used in the sauce?
The recipe requires 1/4 cup of Chardonnay wine.
How long does the Chardonnay butter sauce take to thicken?
The sauce should simmer on low heat for approximately 10 to 12 minutes until it thickens.
What is the role of sugar in the sauce?
3/4 teaspoon of granulated sugar is added to the sauce to balance the acidity of the wine and lemon.
What type of oil is best for frying the chicken?
Light olive oil is recommended for sautéing the chicken fillets.
How do I test if the oil is ready for frying?
Test the heat by adding a single breadcrumb to the oil; if it sizzles, the oil is hot enough.
How long should I cook the chicken fillets?
Sauté the fillets for about 4 to 5 minutes on each side until they are golden brown.
How should the chicken be drained after cooking?
Transfer the cooked fillets to a plate lined with paper towels to remove any excess oil.
What toppings are used for the final presentation?
Top each fillet with shredded Parmesan cheese, minced sun-dried tomatoes, and thinly sliced fresh basil.
How much heavy cream is used in the sauce?
The sauce requires 1 1/3 cups of heavy cream.
How much lemon juice is added to the Chardonnay sauce?
The recipe calls for 2 tablespoons of lemon juice.
How much sun-dried tomato is used for garnish?
A total of 4 teaspoons of minced sun-dried tomatoes is used, roughly one teaspoon per fillet.
How is the basil prepared for this recipe?
The fresh basil should be thinly sliced into ribbons for garnishing.
Can I use salted butter for the sauce?
Yes, the recipe specifically calls for 1/4 cup of salted butter.
How many eggs are needed for the egg wash?
You will need 4 beaten eggs for the breading process.
How much flour is needed for the first coating?
The recipe uses 1/2 cup of all-purpose flour.
Is the parmesan used in the breading shredded or grated?
The recipe specifies 1 cup of shredded Parmesan cheese for the breadcrumb mixture.
What heat setting should be used for the sauce?
The sauce should be simmered on low heat after the initial ingredients are combined.
What heat setting is used for sautéing the chicken?
The chicken should be sautéed over medium-low heat.
What is the goal for the texture of the chicken?
The goal is a golden and crisp exterior with a tender and juicy interior.