Parmesan-Breaded Chicken With Creamy Sage Sauce

Name: Parmesan-Breaded Chicken With Creamy Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves; 1 cup fresh French breadcrumbs; 3 tablespoons (3/4 ounce) shredded fresh Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon garlic salt; 1/4 teaspoon black pepper; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch; 1 large egg white; Cooking spray; 1 teaspoon olive oil; 3 tablespoons minced shallots (about; 2 large); 1 tablespoon all-purpose flour; 2/3 cup fat-free, less-sodium chicken broth; 1/3 cup dry white wine or fat-free, less-sodium chicken broth; 1 teaspoon fresh lemon juice; 2 teaspoons light stick butter; 2 teaspoons chopped fresh sage; 1/4 teaspoon salt

Servings: persons

4 (6-ounce) skinless, boneless chicken breast halves
1 cup fresh French breadcrumbs
3 tablespoons (3/4 ounce) shredded fresh Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 large egg white
Cooking spray
1 teaspoon olive oil
3 tablespoons minced shallots (about
2 large)
1 tablespoon all-purpose flour
2/3 cup fat-free, less-sodium chicken broth
1/3 cup dry white wine or fat-free, less-sodium chicken broth
1 teaspoon fresh lemon juice
2 teaspoons light stick butter
2 teaspoons chopped fresh sage
1/4 teaspoon salt

1
Preheat oven to 450u00b0.
2
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
3
Combine breadcrumbs and next 4 ingredients in a shallow dish. Combine 1 tablespoon lemon juice, cornstarch, and egg white in another shallow dish. Stir well with a whisk.
4
Dip each chicken breast half in egg white mixture; dredge in breadcrumb mixture. Place chicken breast halves on a wire rack; let stand 10 minutes. Place a baking sheet in oven to heat while chicken stands.
5
Coat each chicken breast half well with cooking spray. Remove hot baking sheet from oven; coat with cooking spray. Place chicken breast halves on baking sheet, and bake at 450u00b0 for 20 to 25 minutes or until chicken is done.
6
While chicken bakes, heat oil in a small saucepan over medium-high heat. Add shallots; saute 2 minutes or until tender. Sprinkle shallots with flour; stir well, and cook 1 minute. Add broth, wine, and 1 teaspoon lemon juice; bring to a boil. Reduce heat, and simmer 2 minutes or until thick, stirring occasionally. Add butter, stirring with a whisk until butter melts. Stir in chopped sage and salt. Serve immediately with chicken breast halves.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 (6-ounce) skinless, boneless chicken breast halves, 1 cup fresh French breadcrumbs, 3 tablespoons (3/4 ounce) shredded fresh Parmesan cheese, 1 teaspoon dried oregano, and more.

Yes, Parmesan-Breaded Chicken With Creamy Sage Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!