Super Suppers Parmesan Chicken With Creamy Sage Sauce Food

SUPER SUPPERS PARMESAN CHICKEN WITH CREAMY SAGE SAUCE

Super Suppers Parmesan Chicken With Creamy Sage Sauce image

This isn't a copycat recipe. This is THE recipe from Super Suppers. If you've ever made it, you know you love it. If you haven't, well get cooking already! By the way, the original recipe calls for Campbell's White Cream Sauce (Bechamel), but it is rather difficult to find. If you cannot find it, just use recipe #61333 and shoot for medium thickness.

Provided by Zoesmama

Categories Chicken Breast

Time 1h

Yield 3 chicken breasts, 3 serving(s)

Number Of Ingredients 18

Ingredients

3 boneless skinless chicken breasts
1/2 cup parmesan cheese, grated
1/4 cup panko breadcrumbs
1/4 cup plain breadcrumbs
4 tablespoons butter, melted
1/2 cup canola oil
1/2 tablespoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1/2 cup bechamel sauce (Campbell's white cream sauce, if available)
2 tablespoons chicken broth
2 tablespoons water
2 tablespoons white wine
2 tablespoons liquid butter
1/2 teaspoon rubbed sage
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Preheat the oven to 350 degrees.
Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.
In a medium bowl, mix together all of the ingredients under "chicken" except for the chicken, butter and oil.
In a small measuring cup, mix together the oil and butter. This is called "liquid butter." You will need to save some of this for the sauce recipe.
Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.
Coat each chicken breast with the mixture, pressing firmly while you coat.
Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.
While the chicken is baking, make the sauce. Combine all of the sauce ingredients in a medium saucepan and whisk the ingredients together until well blended. Heat sauce until it simmers and serve with chicken. Enjoy!

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