Parmesan Crusted Chicken With White Wine Sauce Recipe 425 Food

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

PARMESAN CRUSTED CHICKEN

Steps:

• Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
• Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
• Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
• Note: If chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.

QUICK CHICKEN AND WINE

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

PARMESAN CRUSTED CHICKEN

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.
• Cost per recipe*: $7.16
• Cost per serving*: $1.79
• *Based on average retail prices at national supermarkets.

PARMESAN CHICKEN

Steps:

• Preheat oven to 450°F and line a baking sheet with parchment.
• Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
• Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
• Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

WW PARMESAN CHICKEN WITH MUSHROOM-WINE 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.

CRISPY PARMESAN CRUSTED CHICKEN

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.

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

PARMESAN CRUSTED CHICKEN WITH WHITE WINE SAUCE RECIPE - (4.2/5)

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.

PARMESAN CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
• Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
• Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
• Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
• Spoon sauce over chicken. Serve with rice and aspargus.