Tuesday, June 14, 2016

Parmesan Crusted Chicken with Herb Butter Sauce

Yum
 This fabulous dish not only looks impressive, but it tastes impressive too. However, it is easy to make!
Parmesan Crusted Chicken with Herb Butter Sauce // This fabulous dish not only looks impressive, but it tastes impressive too. However, it is easy to make! #recipe #chicken #pasta

I love to surprise my family with something that doesn't really take a high skill level to complete. I am fairly comfortable in my kitchen and I would say that I can tackle a lot of different recipes with ease. But I absolutely love putting on the facade of making something super fancy that needed amazing incredible technique :) Morgan (the blogger that I got the recipe from) said this recipe holds a special place in her heart for her because it was the first one she successfully made and she has passed it along to many friends that have, in turn, praised how easy, yet impressive it is.

Parmesan Crusted Chicken with Herb Butter Sauce // This fabulous dish not only looks impressive, but it tastes impressive too. However, it is easy to make! #recipe #chicken #pasta

I loved the crunchy, but tender and juicy crusted chicken, but the star was definitely the velvety butter sauce. There is nothing better than that. Honestly, there really isn't. Y'all have to try this recipe for yourselves and definitely report back on how you liked it and if your dinner guests (or family) were impressed by this dish.

(Print)
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:
  1. Pound your four pieces of chicken so they are about 3/4-inch thick.
  2. In a shallow dish, combine egg whites, cornstarch, and lemon juice.
  3. In a separate shallow dish, combine breadcrumbs, Parmesan, parsley, salt, and pepper.
  4. Dredge chicken through egg white mixture and then breadcrumb mixture - coating it completely with the breadcrumbs. Repeat with remaining chicken.
  5. Allow chicken to rest for about 30 minutes to let the crust set.
  6. 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.
  7. 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
  8. 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.
  9. Then add in the butter, a tablespoon at a time. Whisk until the butter has melted.
  10. Add herbs and salt and pepper. Cook for a few more minutes.
  11. 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.
  12. Serve your chicken over cooked pasta of your choice with sauce over the top. Garnish with fresh tomatoes and herbs, if desired.
Recipe slightly adapted from Host the Toast

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