Parmesan Crusted Chicken With White Wine Sauce Recipe 425

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

Steps:

• Pre-heat oven to lowest temperature (around 170). Place flour and eggs in two seperate shallow dishes. In another dish or a zipper sealable plastic bag, combine the bread crumbs, parmesan cheese, salt and pepper. Pat chicken cutlets dry, then lightly dredge each chicken cutlet in flour, then dip in egg, and then coat with the breadcrumb mixture. Place the coated chicken cutlets on a wire rack. Heat a medium skillet over medium to medium high heat. Add the vegetable oil to the skillet and heat until bubbles form around the handle of a wooden spoon when inserted in the oil, or your candy/deep fry thermometer registers 350. Carefully place the chicken in the oil and cook until browned on both sides and cooked through - about 6 minutes per side. Remove chicken to a clean wire rack and keep warm in the oven while you make the sauce. Drain off almost all of the excess oil in the pan and return to stovetop. Add the shallot, garlic, thyme and bay leaf. Saute for 1 to 2 minutes until garlic becomes fragrant. Add the white wine and simmer. Reduce for 2 to 3 minutes. Add cream and simmer again for 3 minutes. Season to taste with salt and pepper. Remove the bay leaf and pour a small amount over the chicken and serve the remainder of the sauce at the table.

Steps:

• For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
• Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• Set aside.
• Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• Individually dip chicken brests first in egg mixture, then in crumbs.
• Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• Roast chicken until done, about 8 more minutes.
• While chicken is roasting, prepare sauce.
• For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• Add wine, cream, broth, and remaining lemon juice.
• Simmer until reduced by half, 8-10 minutes.
• Whisk in remaining butter, one tablespoon at a time, stirring constantly.
• Add sage and seasonings.
• Place roasted chicken on a plate and top with sauce.

Steps:

• On sheet of wax paper or a paper plate combine flour, Parmesan cheese, and 1/4 tsp each salt and pepper.
• Dredge chicken in flour mixture, coating both sides and reserving any remaining flour mixture.
• In 10-inch skillet heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
• Add mushrooms, basil and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
• Transfer mixture to plate and set aside.
• In same skillet heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned 1 to 2 minutes on each side.
• Stir in any reserved flour mixture; gradually add wine and water and, continuing to stir, bring mixture to a boil.
• Return mushroom mixture to pan and cook until heated through.