Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Pine nuts have an absolutely fantastic flavor and rich texture and really give the chicken a âstandoutâ taste in this sophisticated entree. âJulie Ohnstad, Marietta, Georgia 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 |
rosemary beurre blanc: |
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 |
Directions:
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 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-15 minutes or until a meat thermometer reads 170°.
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. Yield: 4 servings.
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