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Parmesan Crusted Chicken with Sage-Butter Sauce

August 6, 2010


                                                                  Sage (Salvia Officinalis)

This is for all the sage lovers out there and a big step up from your everyday crusted chicken dinner.  However it is still very simple with just a few extra steps that everyday chicken becomes a “fancy” dinner date.  Sage is one of my favorites and also it does well in South Florida (yes, that is amazing).  It is always questionable which herbs will make it through August and this year I lost some thyme and mint in July and other herbs in the garden are gasping and choking from the heat on a daily basis.  Although the sage is whining a little it is truly handling the heat better than some of the others.  If you can cook with fresh herbs the difference in your foods will be remarkable and if you can grow a few of your favorites for your style of cooking you will be truly amazed and well worth the effort.  For a wonderful list of great ideas for sage you should visit the website of Clotilde Dusoulier at , (45 Things To Do With Fresh Sage).  She has some great books for you as well if you would like the “French” part of you to be inspired or you can find her on my blogroll as Chocolate and Zucchini.


Parmesan Crusted Chicken with Sage-Butter Sauce


Ingredients and Preparation

Use a rustic bread (see Breadcrumbs, Stuffing and Croutons).  Cut bread into cubes leaving crusts on and put in food processor. Do not overfill the bowl.  The crumbs will not be uniform in size.  Dry the crumbs in a 200 degree oven for about 10-15 minutes (the crumbs will be dry but not toasted)

For the Chicken


  • 2 Chicken Breasts (skinless and boneless)
  • 2 Egg Whites
  • 1 C. Breadcrumbs
  • 1/2 C. Parmesan Cheese (grated)
  • 1/4 C. Parsley (chopped)


  1. Preheat oven to 450 degrees
  2. Prepare chicken breasts by halving and pounding
  3. Whisk egg whites, cornstarch and lemon juice in shallow dish for dipping mixture
  4. Add Parmesan to the crusting mixture
  5. Crust the chicken breasts on both sides, rest for about 30 minutes, then saute until golden
  6. Roast the chicken breasts in the pan in the oven for about 8-10 minutes
  7. Plate the chicken and serve with the Sage-Butter Sauce
  8. Garnish with the fresh sage


Sage-Butter Sauce


  • 3 T. Shallots (minced)
  • 1/2 C. Dry White Wine
  • 1/2 C. Heavy Cream
  • 1/2 C. Chicken Stock
  • 1 t. Fresh Lemon Juice
  • 4 T. Cold Unsalted Butter (cubed)
  • 1-2 t. Fresh Sage (minced) (save some leaves for garnish)
  • Pinch of White Pepper
  • Pinch of Cayenne Pepper (optional)


  1. Saute the shallots in 1 T. butter
  2. Add the white wine, heavy cream, chicken stock and lemon juice and reduce
  3. Whisk in the butter 1 T. at a time, stirring constantly
  4. Finish sauce with the fresh sage, white pepper and cayenne
  5. Keep warm in a water bath until ready to serve (a cup inside a bowl of hot water, not boiling, and stir frequently)

(Served with Roasted Potatoes with Garlic and Rosemary)

(Serves 4)

Adapted from “Cuisine at Home” Magazine

4 Comments leave one →
  1. August 6, 2010 22:09

    Looks yummy, great pic! Recently used sage to make chicken saltimboca and loved it. Thanks for the info.


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