Ready in 1 hour
To crust the chicken, follow directions exactly. Don't skip the fridge part.
"Family favorite recipe. The crust is delicious, the chicken tender and moist, and the sauce, yummy. Sauce goes well over asparagus too."- Jojobean24
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Pound chicken breast with mallot until about 1/2 in thick (you may need to cut them in half).
Mix egg whites, cornstarch & 1 tbsp lemon juice in small bowl. Combine bread crumbs and parmesan cheese in shallow dish.
Dip chicken breast into egg mixture, then coat with bread crumbs, pressing into chicken.
Place chicken breasts onto cooling rack on top of baking sheet. Place in refrigerator for 20 minutes.
Saute shallots in 1 tbsp butter over medium heat 2-3 minutes. Add wine, cream, broth & lemon juice. Simmer until liquid is reduced by half about 8-10 minutes. Whisk in remaining 4 tbsp butter, 1 at a time. Melt each tbsp before adding next. Stir in salt & pepper, and dash of paprika. Keep warm until ready to serve.
Brown chicken in about 2 tbsp olive oil until just browned. Place on cookie sheet and back another 8 minutes at 400, until done.
Top with sauce and serve
Absolutely don't skip the crusting directions. It makes all the difference.
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Tracydhawkins 1 year agoFine, but nothing amazing. My family ate it up, but didn't ask for more. Kind of labor intensive.
paigehuff 1 year agoOutstanding recipe. My family loved it! Thanks.
Jojobean24 2 years agoFamily favorite recipe. The crust is delicious, the chicken tender and moist, and the sauce, yummy. Sauce goes well over asparagus too.