Initially from Cuisine magazine, this is a wonderful method to prepare otherwise boring boneless, skinless chicken breasts. The crust about this chicken is scrumptious and also the sage-butter sauce is divine! Excellent offered with roasted new taters. You shouldn't be afraid of the amount of ingredients or steps - it is actually easy to prepare. Prep time includes resting here we are at the crust.
I only made the chicken with no sauce this time around, however i still think this can be a five star recipe. Very tender and attractive. I made 8 chicken white meat halves, so bending the recipe for that crust. This wouldn't happen to be necessary -- I finished up tossing away many of the egg mixture and also the crumb mixture.
I've chose to make this chicken with no sauce before which is OUTSTANDING! An attractive lemon flavour along with a crispy coating without lots of fat! Today, I made the decision to include the sauce. I could not quite justify all of the fat, and so i used half-and-half rather of cream and did not add some extra butter. I reduced by simmering after which thickened with corn starch. It had been an additional layer of flavour which put into the already wonderful chicken. For any really special day, I would result in the sauce as published, and it might be wonderful, I am sure. However, the low-fat version was very scrumptious. Thanks, Miss Gracie, for any chicken recipe which i uses over and over!