Recipe by Oxmoor House January 2006


Recipe Summary test

27 mins
20 mins
10 mins
57 mins
4 servings (serving size: 1 chicken breast half and 3 1/2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

338 calories; fat 8.5g; saturated fat 2.2g; protein 43.6g; carbohydrates 19.4g; cholesterol 105mg; iron 2mg; sodium 573mg; calories from fat 23%; fiber 1.1g; calcium 92mg.