Parmesan-Crusted Chicken with Lemon Chardonnay Butter Sauce

Parmesan-Crusted Chicken with Lemon Chardonnay Butter Sauce

Makes 4 servings

Ingredients:
Chicken:
Salt
Chicken broth
Chicken breasts
Eggs
Flour
Panko bread crumbs
Parmesan cheese
Salt and pepper
Light olive oil

Lemon Chardonnay Butter Sauce:
1/4 cup salted butter
1/4 cup chardonnay
2 tablespoons lemon juice
3/4 teaspoon granulated sugar
Pinch of salt
1 1/3 cups heavy cream

Garnish:
2 tablespoons shredded Parmesan cheese
4 teaspoons minced sun-dried tomatoes
4 tablespoons thinly sliced fresh basil

Directions:
1. Dissolve the salt in the chicken broth in a medium bowl for a brine. Pound the chicken to about 1/2 inch thick (cut large breasts in half). Add to the brine, cover and chill 2-3 hours.
2. Remove the chicken and pat dry. Beat the eggs in a bowl, put the flour on a plate, and combine the panko, Parmesan, salt and pepper in another bowl. Coat each piece in flour, then egg, then the Parmesan mixture. Refrigerate while you make the sauce.
3. Melt the butter in a small saucepan over medium heat. Add the wine and simmer 1 minute. Stir in the lemon juice, sugar and salt, then the cream. Simmer over low heat 10-12 minutes, until thicker.
4. Cover the bottom of a large sauté pan with oil and heat over medium-low until a bread crumb sizzles. Cook the chicken 4-5 minutes per side, until brown. Drain on paper towels.
5. Serve each piece with a couple tablespoons of sauce, topped with Parmesan, sun-dried tomatoes and basil.