Parmesan Crusted Chicken Breast with Lemon Chardonnay Butter Sauce and Fresh Basil

Ingredient:

2 cups chicken broth 

1 tsp salt 

4 large boneless, skinless breasts

4 eggs, beaten 

1 cup all purpose flour 

2 cup Japanese breadcrumbs (panko) 

2 cup shredded Parmesan 

1 tsp salt 

1 tsp fresh ground black pepper 

Lemon Chardonnay Butter Sauce:
½ cup butter (salted)
½ cup Chardonnay wine
4 Tbsp fresh lemon juice
1 1/3 tsp sugar
2 Dash salt
2 2/3 cups heavy cream
Light olive oil 

Garnish:
1 cup shredded parmesan
8 teaspoons minced sundried tomatoes
½ cup thinly sliced fresh basil

Directions:
Brine for chicken:

Dissolve salt with chicken broth in a medium bowl.

Cover chicken breasts with wax paper and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breasts in half. Add flattened chicken to brine. Cover and chill for 4 hours. After chicken has marinated, remove the fillets from brine and blot with paper towels to
remove excess liquid.

Beat eggs in a medium bowl. Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, coat each fillet with flour, then dip into beaten egg, and follow by dipping into the Parmesan mixture, coating breast well.

Let the breaded fillets chill for a bit on a plate in your fridge while preparing the chardonnay butter sauce.

Lemon Chardonnay Butter Sauce:

Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on medium low heat for 10 to 12 minutes, until mixture thickens.

Preheat oven to 200
Add oil to cover the bottom of a large skillet, heating over medium low heat until hot. Sauté each breaded chicken fillet in oil for 4 to 5 minutes per side or until brown. Remove fillets to a paper pan with rack in oven until ready to serve.

Serve each filet with a couple teaspoons of butter sauce spooned over the top. Top each filet with a tablespoon of parmesan cheese followed by 1 heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil. Serve with garlic potato wedges, broccoli and a lemon wedges. Enjoy!