Parmesan-Breaded Chicken with Creamy Sage Sauce

recipe

Yield:

4 servings (serving size: 1 chicken breast half and 3 1/2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calories 338
Fat 8.5 g
Satfat 2.2 g
Protein 43.6 g
Carbohydrate 19.4 g
Cholesterol 105 mg
Iron 2.0 mg
Sodium 573 mg
Caloriesfromfat 23 %
Fiber 1.1 g
Calcium 92 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1 cup fresh French breadcrumbs
3 tablespoons (3/4 ounce) shredded fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 large egg white
Cooking spray
1 teaspoon olive oil
3 tablespoons minced shallots (about
2 large)
1 tablespoon all-purpose flour
2/3 cup fat-free, less-sodium chicken broth
1/3 cup dry white wine or fat-free, less-sodium chicken broth
1 teaspoon fresh lemon juice
2 teaspoons light stick butter
2 teaspoons chopped fresh sage
1/4 teaspoon salt

Preparation

Preheat oven to 450°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs and next 4 ingredients in a shallow dish. Combine 1 tablespoon lemon juice, cornstarch, and egg white in another shallow dish. Stir well with a whisk.

Dip each chicken breast half in egg white mixture; dredge in breadcrumb mixture. Place chicken breast halves on a wire rack; let stand 10 minutes. Place a baking sheet in oven to heat while chicken stands.

Coat each chicken breast half well with cooking spray. Remove hot baking sheet from oven; coat with cooking spray. Place chicken breast halves on baking sheet, and bake at 450° for 20 to 25 minutes or until chicken is done.

While chicken bakes, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 2 minutes or until tender. Sprinkle shallots with flour; stir well, and cook 1 minute. Add broth, wine, and 1 teaspoon lemon juice; bring to a boil. Reduce heat, and simmer 2 minutes or until thick, stirring occasionally. Add butter, stirring with a whisk until butter melts. Stir in chopped sage and salt. Serve immediately with chicken breast halves.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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