Parmesan-Crusted Chicken with Sage Cream Sauce
This Parmesan-Crusted Chicken with Sage Cream Sauce combines golden, crispy chicken with a velvety, herb-infused cream sauce. It’s a cozy, elegant meal with the flavors of fall, perfect for Halloween or any chilly evening.
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
2 large eggs, beaten
2 tablespoons olive oil
For the Sage Cream Sauce:
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1
Prepare the Chicken: In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, thyme, salt, and black pepper. Place the flour in a separate shallow dish, and the beaten eggs in another. Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, then press into the Parmesan-breadcrumb mixture to coat well.
2
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken breasts, cooking 5-6 minutes per side until golden brown and cooked through. (The internal temperature should reach 165°F.) Transfer to a plate and tent with foil to keep warm.
3
Make the Sage Cream Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chicken broth, scraping up any browned bits. Stir in heavy cream, Parmesan cheese, chopped sage, salt, and pepper. Bring to a gentle simmer and cook for 5-6 minutes, until the sauce thickens slightly.
4
Serve: Spoon the sage cream sauce over the Parmesan-crusted chicken. Serve with roasted acorn squash or your favorite roasted vegetables.
Tags:
#ComfortFood#FallDinner#HalloweenDinner#ParmesanChicken#SageCreamSauceChefBryanCookingwithchefbryanKUTV
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