Breaded chicken topped with a rich lemon sauce? Sold! This was a huge winner for me, though C complained of the strong sage flavor, shocking, I know. I really liked the mix of Panko, parmesan and breadcrumbs as the chicken breading, it was very delicious. The sauce was equally delicious and I really enjoyed dipping my roast potatoes and broccoli in it. Miss F had her chicken plain, no sauce for her, I couldn't convince her, even with how much she loves lemon. This amazing recipe is from Food and Wine.
3 tablespoons cold unsalted butter, cut into tablespoons
1 shallot, minced
½ cup heavy cream
½ cup dry white wine
½ cup chicken broth
1 tablespoon chopped fresh sage
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
½ cup seasoned dry bread crumbs
¼ cup panko (Japanese bread crumbs)
2 tablespoons grated parmesan cheese
½ teaspoon dried thyme
1 tablespoon water
2 boneless skinless chicken breasts, split and pounded 1/4 inch thick
Vegetable oil, for frying
In a small sauce pan, melt 1 tablespoon of the butter. Add the shallot and cook until softened, about 3 minutes. Add the cream, wine and broth; bring to a boil. Simmer for 15 minutes, remove from the heat and whisk in the remaining butter, 1 tablespoon at a time. Stir in the sage, lemon juice and a cayenne; salt and pepper to taste.
In a shallow bowl, combine the bread crumbs, panko, Parmesan and thyme. In another shallow bowl, whisk the egg and water. Dredge each chicken piece in the egg, then bread crumb mixture. Transfer to a parchment lined baking sheet. Heat ¼" oil in a large skillet over medium-high heat. Fry the chicken breasts cooked through, about 3 minutes a side. Serve topped with the lemon butter sauce.
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