Pine-Nut Parmesan Chicken With Rosemary Beurre Blan

Name: Pine-Nut Parmesan Chicken With Rosemary Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each); 1/2 cup dry bread crumbs; 2 tablespoons grated Parmesan cheese; 4-1/2 teaspoons pine nuts; 1 garlic clove; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon Italian seasoning; 1/4 teaspoon kosher salt; 1 egg, beaten; 4-1/2 teaspoons butter; 1 tablespoon olive oil; 1/2 cup white wine or chicken broth; 2 shallots, chopped; 3 tablespoons white wine vinegar; 2 tablespoons lemon juice; 3 garlic cloves, minced; 1/4 teaspoon salt; 1/2 cup heavy whipping cream; 1/2 cup butter; 2 teaspoons minced fresh rosemary; 1/4 cup pine nuts, toasted

Servings: persons

4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
4-1/2 teaspoons pine nuts
1 garlic clove
1/2 teaspoon minced fresh rosemary
1/2 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 egg, beaten
4-1/2 teaspoons butter
1 tablespoon olive oil
1/2 cup white wine or chicken broth
2 shallots, chopped
3 tablespoons white wine vinegar
2 tablespoons lemon juice
3 garlic cloves, minced
1/4 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup butter
2 teaspoons minced fresh rosemary
1/4 cup pine nuts, toasted

1
Flatten chicken to 1/4-in. thickness; set aside.
2
Place the bread crumbs, cheese, pine nuts, garlic, rosemary, Italian seasoning and salt in a food processor; cover and process until blended. Transfer to a shallow bowl. Place egg in another shallow bowl. Dip chicken in egg, then coat with bread crumb mixture.
3
In a large skillet, brown chicken in butter and oil. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375u00b0 for 10-15 minutes or until a thermometer reads 170u00b0.
4
In a small saucepan, combine the wine, shallots, vinegar, lemon juice, garlic and salt. Bring to a boil; cook until liquid is reduced by three-fourths.
5
Reduce heat to low; stir in cream. Gradually whisk in butter, 1 tablespoon at a time, allowing butter to melt between additions. Remove from the heat; stir in rosemary. Drizzle over chicken and sprinkle with pine nuts.

2270

kcal

Calories

207

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (4 ounces each), 1/2 cup dry bread crumbs, 2 tablespoons grated Parmesan cheese, 4-1/2 teaspoons pine nuts, and more.

Yes, Pine-Nut Parmesan Chicken With Rosemary Beurre Blanc falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pine-Nut Parmesan Chicken With Rosemary Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions