Parmesan Breaded Chicken with White Wine Sauce
For the Chicken:
2 Chicken Breasts
1 Egg, Beaten
3/4 C. Panko Breadcrumbs
1/2 C. Grated Parmesan Cheese
2 Tbsp. Olive Oil
Pound chicken to evenly flatten and pat dry. Coat each chicken breast in egg. Combine Panko and Parmesan cheese on flat surface or a large plate. Coat chicken in Panko mixture. Heat oil on medium heat in large pan. Add chicken and cook until dark golden brown on each side, approximately 10 minutes per side. Works well served over a bed of asparagus and topped with shredded Parmesan Asiago cheese.
For the White Wine Sauce:
1 C. White Wine (I use Sauvignon Blanc)
3/4 C. Heavy Whipping Cream
1/4 C. Shallots, Chopped
2 Tsp. Dried Parsely
1 Tsp. Dried Sage
1 Tsp. Sugar
2 Tbsp. Butter
Mix all ingredients except for the sugar in saucepan. Heat on high and bring to a boil. Reduce heat to medium. Let liquid reduce to at least half. Turn heat to low. Add butter and mix in until fully melted. Pour over chicken when thickened.
2 Chicken Breasts
1 Egg, Beaten
3/4 C. Panko Breadcrumbs
1/2 C. Grated Parmesan Cheese
2 Tbsp. Olive Oil
Pound chicken to evenly flatten and pat dry. Coat each chicken breast in egg. Combine Panko and Parmesan cheese on flat surface or a large plate. Coat chicken in Panko mixture. Heat oil on medium heat in large pan. Add chicken and cook until dark golden brown on each side, approximately 10 minutes per side. Works well served over a bed of asparagus and topped with shredded Parmesan Asiago cheese.
For the White Wine Sauce:
1 C. White Wine (I use Sauvignon Blanc)
3/4 C. Heavy Whipping Cream
1/4 C. Shallots, Chopped
2 Tsp. Dried Parsely
1 Tsp. Dried Sage
1 Tsp. Sugar
2 Tbsp. Butter
Mix all ingredients except for the sugar in saucepan. Heat on high and bring to a boil. Reduce heat to medium. Let liquid reduce to at least half. Turn heat to low. Add butter and mix in until fully melted. Pour over chicken when thickened.
