Shhh…Monday night’s dinner looked like I had worked extra hard in preparation for dinner, yet I didn’t! This was such a simple meal and it tasted out of this
world delicious. I normally like whatever it is I make for dinner but this dish was over the top and my husband agreed! Absolutely delicious!
I followed the original recipe pretty closely but reduced things to serve just 2. For the wine, I have an abundance of La Crema on hand since I became a wine club member two weeks before I got pregnant. I chose La Crema Chardonnay 2012 Arroyo Seco and since I opened the bottle for the meal, it made sense to enjoy a glass with dinner! I enjoyed this wine, as I do with most La Crema varieties. It’s a bit oaky and the key lime flavor is very apparent. Remember to always cook with wine that you would drink, not with something that is of lesser flavor. This helped make the meal even more enjoyable.
- 2 boneless skinless chicken breast halves
- 1 egg whites
- 1 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh parsley, chopped
- ⅔ cup Parmesan cheese, grated
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup La Crema Chardonnay 2012 Arroyo Seco
- ½ cup chicken broth
- ½ cup heavy cream
- Juice of ½ a lemon
- ½ stick unsalted butter, cut into tablespoon-sized portions
- 1 tablespoon fresh chives, parsley, and basil (or other herbs), finely minced
- Salt and pepper, to taste
- Cornstarch
- Tomatoes and herbs, to garnish
- Preheat oven to 425 degrees F.
- Pound each chicken breast to about ¾ inch thick.
- Combine the egg whites, cornstarch, and a tablespoon of lemon juice in a shallow dish for dredging. Combine the breadcrumbs, Parmesan, parsley, salt, and pepper in another shallow dish.
- Dredge each chicken breast in the egg white mixture, and then in the breadcrumb mixture. Make sure the chicken is completely covered with the breadcrumbs.
- Heat oil in a large skillet over medium high heat and add the chicken. Cook for about 2 minutes on each side, or until the crust is golden brown.
- Transfer the chicken to the oven (either in the skillet if it's oven-proof, or in a baking dish) and finish cooking for 8-10 minutes. As the chicken cooks, prepare the sauce.
- Add wine, broth, cream, and lemon juice to a saucepan over medium heat. Let simmer until reduced by half, about 10 minutes, scraping the bottom occasionally.
- Once the sauce has reduced, add in the butter, one tablespoon at a time. Whisk the sauce until the butter has completely dissolved. Add in the herbs and the salt and pepper, and cook for an additional few minutes.
- If it seems like your sauce hasn't thickened to your liking (it most likely didn't reduce enough in this case), feel free to make a cornstarch slurry (1 tablespoon cold water + 1 tablespoon cornstarch) and whisk it into your sauce and heat over medium high. This should thicken your sauce to your desired consistency.
- Serve the sauce over chicken and your choice of pasta (I used angel hair). Garnish with fresh tomatoes and herbs.
