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| Chef | |
| Submitted | September 9th 2010 |
| Cuisine | Italian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 6 |
| Rating |
Ingredients
6 Chicken Breasts (boneless, skinless)
2 Cups Dry Italian Bread Crumbs
2.5 Tablespoons Garlic Salt
1 Tablespoon Black Pepper
1.5 Cup Fresh Parmesan Cheese Grated
1 Lemon (juice & zest seperated)
4 Egg Whites
2.5 Tablespoons Cornstarch
3 Tablespoons Olive Oil
1 Package Angel Hair Pasta
--Garlic Butter Cream Sauce Ingredients--
1.5 Shallots Minced
1 Bunch Green Onion Chopped (only the green part)
1.5 Tablespoons Minced Garlic
1/2 Cup Dry White Wine
1/2 Cup Heavy Cream
1 Can Chicken Broth
Juice from One Lemon
5 Tablespoons Butter (cold, cubed)
1Teaspoon Black Pepper
1 Tablespoon Italian Season
1/2 Tablespoon Garlic Salt
1 Tablespoon Rubbed Sage
2 Tablespoons of Flour
Really good Chicken Parmesan for people who don't love tomato sauce. You can make it with or without the pasta, or you can change up the pasta. I just like angel hair. :)
Directions
Cut chicken in half lengthwise. Whole they are too fat to cook through without burning the crust. You wan the chicken pieces to be between 1/4 and 1/2 inch thick.
In a wide flat pan mix bread crumbs, 1 cup parmesan cheese, lemon zest, garlic salt, and black pepper.
In a bowl mix egg whites, cornstarch, and lemon juice.
Dip chicken in the egg mixture then cover chicken in the breadcrumb mixture. Place coated chicken pieces on a wire rack over wax paper or plastic wrap to dry for 20-30 minutes to set.
Preheat the oven to 450° In a large pan heat olive oil over medium high heat. Place the coated chicken pieces into the pan and cook until golden (3-5 minutes). Flip the chicken and cook the other side until golden. If you have to cook the chicken in batches add a little more olive oil to the pan. Move the browned chicken into a baking pan. Sprinkle remaining cheese over the cooked chicken. Bake in oven for about 10 minutes until cheese is melted and the chicken is cooked through.
While the chicken is baking prepare noodles per package instructions.
-- Garlic Butter Cream Sauce Instructions --
In a medium sauce pan saute the shallots and green onion in one table spoon of butter until soft (2-3 minutes). Add the garlic and saute another minute. Add the wine, cream, 1/2 cup of the broth, and lemon juice to the pot. Simmer for about 4-5 minutes. Whisk in flour and simmer for another 4-5 minutes. Whisk in butter one tablespoon at a time stirring constantly. Do not add more butter until each tablespoon is completely Finish sauce with seasonings. Serve over noodles. You don't need too much, it is a rich sauce.
Preheat the oven to 450° In a large pan heat olive oil over medium high heat. Place the coated chicken pieces into the pan and cook until golden (3-5 minutes). Flip the chicken and cook the other side until golden. If you have to cook the chicken in batches add a little more olive oil to the pan. Move the browned chicken into a baking pan. Sprinkle remaining cheese over the cooked chicken. Bake in oven for about 10 minutes until cheese is melted and the chicken is cooked through.
While the chicken is baking prepare noodles per package instructions.
-- Garlic Butter Cream Sauce Instructions --
In a medium sauce pan saute the shallots and green onion in one table spoon of butter until soft (2-3 minutes). Add the garlic and saute another minute. Add the wine, cream, 1/2 cup of the broth, and lemon juice to the pot. Simmer for about 4-5 minutes. Whisk in flour and simmer for another 4-5 minutes. Whisk in butter one tablespoon at a time stirring constantly. Do not add more butter until each tablespoon is completely Finish sauce with seasonings. Serve over noodles. You don't need too much, it is a rich sauce.