Lemon Chardonnay Butter Sauce

Lemon Chardonnay Butter Sauce

Ingredients:
¼ cup salted butter
¼ cup chardonnay wine
2 tablespoons lemon juice
¾ teaspoon granulated sugar

Directions:
pinch salt
1 ⅓ cups heavy cream
light olive oil
GARNISH
2 tablespoons shredded
Parmesan cheese
4 teaspoons minced sun-dried
tomatoes
4 tablespoons thinly sliced fresh
basil
1. Make the brine for the chicken by dissolving the salt in the chicken broth
in a medium bowl. Cover the chicken breasts with plastic wrap and pound
each one to about ½-inch thick with a kitchen mallet. If breasts are large,
you can cut them in half. Add flattened chicken to the brine. Cover and chill
for 2 to 3 hours.
2. When the chicken has marinated, remove the fillets from the brine and dab
with paper towels to remove excess liquid. Beat eggs in a medium bowl,
and pour flour onto a plate. Combine panko, Parmesan cheese, salt, and
pepper in another medium bowl.To bread the chicken, first coat each fillet
with flour, then egg, and then the Parmesan mixture. Let the breaded fillets
rest for a bit on plate in your fridge while you prepare the chardonnay butter
sauce.
3. Make the chardonnay butter sauce by melting the butter in a small
saucepan over medium heat. Add wine and simmer for 1 minute. Stir in
lemon juice, sugar, and salt, and then add cream. Simmer over low heat for
10 to 12 minutes, until thicker.
4. Add enough oil to cover the bottom of a large sauté pan, and heat over
medium/low until hot. You can check the heat of the oil by dropping a bread
crumb into it. If it starts to sizzle, your oil is ready. Sauté each breaded
chicken fillet in the oil for 4 to 5 minutes per side, until brown. Remove
fillets to a paper towel-covered plate until ready to serve. Serve each fillet
with a couple tablespoons of butter sauce spooned over the top. Pile a
tablespoon of Parmesan cheese on top of each fillet, followed by 1 heaping
teaspoon of minced sun-dried tomatoes and a tablespoon of basil.
• MAKES 4 SERVINGS.
BJ’S RESTAURANT & BREWHOUSE WHITE CHEDDAR
MASHED POTATOES
You’ll find these easy-to-clone mashers served alongside BJ’s new Parmesan Crusted