The Royal Chef At Home: Easy Seasonal Entertaining

PARMESAN-PANKO CRUSTED CHICKEN WITH LEMON BUTTER SAUCE

FOR THE CHICKEN 4 boneless, skinless chicken breasts, flattened to 1" thickness 1 cup buttermilk 1 tablespoon olive oil 1 egg, beaten and mixed with 1 clove minced garlic and ¼ stick melted butter

FOR THE SAUCE 3 tablespoons butter 2 tablespoons olive oil 1 small onion, finely diced 2 tablespoons flour

1 chicken bouillon cube ½ cup dry white wine 1 cup water ½ teaspoon Worcestershire sauce ½ cup heavy cream

¼ cup flour 1 cup Panko cup grated Parmesan cheese 2 tablespoons chopped fresh chives ¼ cup finely chopped green onions

1 Soak the chicken breast in the buttermilk for at least 2 hours or overnight. 2 Preheat the oven to 400ºF. Dredge the chicken in the flour, then the egg mix and then the panko. Season with salt and pepper and sauté on one side in the oil. Turn the chicken over and divide the Parmesan between the tops of each piece of chicken. If you are making this for a crowd, lightly brown the chicken in a sauté pan and transfer to a large baking sheet. Then top with parmesan. Sprinkle the chives on top. Bake for about 8 minutes.

3 In a large pan, melt the butter and oil and add the onion and cook until soft. Stir in the flour, broth cube, white wine, water, Worcestershire sauce and cream and reduce. Season with salt and pepper. Keep the sauce warm while the chicken is cooking. 4 Lay the cooked chicken onto a serving plate, spoon the sauce over the top before serving and garnish with chopped green onions.

SUMMER · GRADUATION CELEBRATION 75