Parmesan Crusted Chicken With Sage-Butter Sauce

A simple technique, dynamite flavor.

Crusting Chicken
I am picky when it comes to crusting chicken. Way too much of it has been dredged in powdered, pulverized bread crumbs and dull, dried herbs. As if that weren't enough, it's often baked to death.
So developing a recipe for chicken with a flavorful crust and juicy interior was just the kind of challenge I like . The keys are in the four "Cs": the chicken, crumbs, coating, and cooking.
Boneless, skinless breast halves are the way to go they'er convenient and cook quickly. Whole breast halves are too big, so first, halve each one lengthwise. Doing this ensures that the coating doesn't burn before the chicken is cooked through. If you double this recipe, just be sure to saute the chicken in two pans to avoid crowding.
Now, lightly pound the pieces to an even 1/2 inch thick. You aren't tenderizing or creating a cutlet for scaloppine here, so be gentle. Pounding them in a slightly damp plastic bag helps prevent sticking and tearing.

The Crumbs
Crumbs are the most important "C" in the equation. Besides adding great flavor, they'er essential for the right texture. They create a crouton like crust o the chicken, not a dry, crumbly one.
For the bread crumbs, you need the right bread, A rustic type loaf with a chewy, yet fairly soft crust (like ciabatta) is ideal. Bread with a holey interior makes crumbs that vary in size that's good. Stay away from loaves having dense, hard crusts. These crumbs would make chewing painful!
Cut bread into cubes (leave crust on) and process to crumbs. Work in batches and don't overfill the bowl. The crumbs will be different of peas. That's fine. Uniformity is not the goal here.
Dry the crumbs on a baking sheet for 10 to 15 minutes in a 200 degree oven until they'er completely dried but not toasted Freeze any extra crumbs in a resalable bag.

Coating and Cooking
To Coat, you need to dip the chicken into something wet (egg whites), then roll it in something dry (crumbs). Even if the meat feels moist, it's not enough for crumvs to stick and stay stuck. Egg whites are the natural "glue".
Dip the chicken in the egg, then the crumb mixtures. Because the crumbs are fairly coarse, they won't adhere well don't worry. Scoop handfuls of crumbs, piling them on each piece, then transfer the chicken to a rack set over a baking sheet. Air dry chicken 20 to 30 minutes to help set the crumbs.
To cook, first saute the chicken on the stove in an ovenproof, nonstick skillet. As you put the chicken in the pan lay it toward you. This way, it rests o the top of any crumbs that fall off. Saute until the chicken is golden and crispon one side, then carefully flip the pieces over (use your hand to help gently guide them). Finally transfer the whole pan to a 450 degree oven to finish. Eight to 10 minutes is all it takes.

Parmesan Crusted Chicken

Makes 4 Servings; Total Time: About 1 hour 

Prepare 
2 boneless, skinless chicken breast halves (6 - 8 oz each)

For the Dipping Mixture
Blend 
2 egg whites
2 teaspoons cornstarch
juice of 1/2 lemon

For the crusting mixture 
Combine
1 Cup coarse dry bread crumbs
1/2 Cup Parmesan Cheese, graded
1 teaspoon Kosher salt
1/4 teaspoon black pepper
Zest of one lemon, mince

Saute chicken in 
3 Tablespoons Oil

Direction: 

1. Preheat oven to 450 degrees
2. Prepare chicken breast by halving and pounding
3. Whisk egg whites, cornstarch and lemon juice in shallow dish for Dipping Mixture
4. Add Parmesan to the crusting Mixture. Crust prepared chicken, let rest, saute, and roast.

Serve Chicken with Sage Butter Sauce and Roasted Potatoes with Garlic and Rosemary.

Fresh Sage 

Sage-Butter Sauce
Makes About 1 Cup 
Total Time 20 Minutes 

Tip: Dried or fresh, a little sage goes a long way. Fresh is preferable here, but 1/2 teaspoon dried sage will do. 

Saute in 1 Tablespoon Unsalted Butter: 
3 Tablespoons Shallot, minced 

Add and Reduce:
1/2 cup dry white wine 
1/2 cup heavy cream
1/2 cup low sodium chicken broth 
1 teaspoon fresh lemon juice 

Whisk In:
4 Tablespoons (1/2 stick) cold unsalted butter, cubed

Finished with: 
1-2 teaspoon minced fresh sage, salt, whiter pepper, and cayenne to taste. 

Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes.  Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes. Whisk in butter 1 tablespoon at a time stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve. 

Keep Sauce warm 

Roasted Potatoes with Garlic and Rosemary

To heat oil, place pan directly on the stovetop

Makes About 3 Cups 
Total time 30-45 Minutes 

Heat:
1/4 cup olive oil 
4-5 cloves garlic, smashed 
1 Tablespoon  chopped fresh rosemary

Boil:
2 lb. Yukon gold and or red skinned potatoes, unpeeled, cut into large chunks

Roast; Season with: 
Coarse sea salt and freshly ground black pepper to taste

Preheat oven to 450 degrees with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan. Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stove topover medium-low heat. Do not allow garlic to brown. Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil. Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp. Season with sea salt and freshly ground black pepper