I did not let my sauce reduce enough, don’t make that mistake! While tasty, it was very thin. This has inspired me to start growing my own sage, I use it so much in recipes I’m better off growing my own than buying it fresh all the time.
Parmesan Crusted Chicken with Sage Butter Sauce
2 Chicken Breasts (skinless and boneless)
2 Egg Whites
1 C. Breadcrumbs
1/2 C. Parmesan Cheese (grated)
1/4 C. Parsley (chopped)
Preheat oven to 450 degrees
Prepare chicken breasts by halving and pounding. Whisk egg whites, cornstarch and lemon juice in shallow dish for dipping mixture Add Parmesan to the crusting mixture
Crust the chicken breasts on both sides, rest for about 30 minutes, then saute until golden.
Roast the chicken breasts in the pan in the oven for about 8-10 minutes.
Plate the chicken and serve with the Sage Butter Sauce.
Sage Butter Sauce
3 T. Shallots (minced)
1/2 C. Dry White Wine
1/2 C. Heavy Cream
1/2 C. Chicken Stock
1 t. Fresh Lemon Juice
4 T. Cold Unsalted Butter (cubed)
1-2 t. Fresh Sage (minced)
Pinch of White Pepper
Saute the shallots in 1 T. butter
Add the white wine, heavy cream, chicken stock and lemon juice and reduce
Whisk in the butter 1 T. at a time, stirring constantly
Finish sauce with the fresh sage, white pepper and cayenne
Keep warm in a water bath until ready to serve (a cup inside a bowl of hot water, not boiling,
and stir frequently)