I mentioned this recipe on my Facebook page a few days ago, and several people asked me for a recipe so I thought I would share. While I fully recognize that this is in no way real estate related, I still think you would appreciate this mouthwatering recipe. Travis made it for us several weeks ago and it has quickly become an household favorite. The whole family loves it. To please both a 4 year old and our nearly 2 year old toddler and be something super tasty and different; that’s a win in my book.
Travis has been getting the Cuisine at Home books for some time now, and it seems they never disappoint. I would highly recommend them, as there are always great tasting, usually easy, homemade recipes that have always been tasty.
Try it. Tell me what you think.
Ingredients
- 2 Boneless Chicken Breasts
- 2 Egg Whites
- 2 tsp. Cornstarch
- Juice of 1/2 Lemon
- 1 TB Lemon Thyme
- 1 C. Bread Crumbs
- 1/2 C. Grated Parmesan Cheese
- 1 tsp. Kosher Salt
- 3 TB Olive Oil
- Sage Butter Sauce:
- 3 TB Minced Shallot
- 1/2 C. White Wine
- 1/2 C. Heavy Cream
- 1/2 C. Chicken Broth
- 1 TB Cold Butter, cubed
- 1-2 tsp. Minced Fresh Sage (or 1/2 tsp. Dried Sage)
Directions
- Trim excess skin and fat from chicken. Slice each breast in half lengthwise down the center. Place chicken in plastic bag with a little water and pound to an even thickness.
- Blend egg whites, cornstarch, and lemon juice in wide shallow dish.
- Combine bread crumbs, cheese, salt, zest and thyme in second wide shallow dish. Dip both sides of chicken into egg white mixture. Transfer chicken to dish containing crumb mixture. Pat crumbs on both sides of chicken. Air dry crusted chicken on rack for 20 to 30 minutes.
- Heat oil in non-stick pan and preheat oven to 450°. Sauté chicken over medium-high heat until chicken is brown and crisp, about 3 minutes. Turn chicken over, and transfer skillet to oven to finish cooking, about 8 more minutes.
- Serve chicken drizzled with Sage Butter Sauce.
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Sage Butter Sauce
- Sauté shallot in butter in small saucepan over medium heat until soft, about 2 to 3 minutes.
- Add wine, cream, and broth. Simmer until liquid is reduced by half, about 8 to 10 minutes.
- Whisk in butter 1 tablespoon at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
- Stir in sage and salt and pepper to taste. Keep sauce warm until ready to serve.
Source:Cuisine at Home
I am an Associate Broker with Teton Valley Realty. I have been a licensed REALTOR® for twelve years and actively involved with property sales and development in Teton Valley.
I have lived in Teton Valley for over 20 years and feel fortunate to have made a home here with my husband, Travis, and two children, Conley and Arah. 
I’ve made this many times and it’s amazing. My whole family loves it as I do. It’s not district to make so even those who don’t cook can make this with ease. Just follow the directions and wha la. A delicious meal the whole family will love.