Sun-Dried Tomato Crusted Chicken With Sunny Butter Sauce
Sun-Dried Tomato Crusted Chicken is a delight! The breasts are lightly battered in a sun-dried tomato crust, topped with a rich and tangy sunny butter sauce.
Kosher salt and freshly cracked black pepperto taste
2cupsplain breadcrumbs
½cupsun-dried tomatoessliced
4garlic clovesminced
½cupall-purpose flour
2eggs
2tablespoonswater
2tablespoonsextra virgin olive oil
Sunny Butter Sauce
1cupdry white wine
2tablespoonscaperscrushed
2tablespoonsfresh lemon juice
½cupcold unsalted butterthinly sliced
¼cupsun-dried tomatoessliced
½cupfresh parsleychopped
Instructions
Sun-Dried Tomato Crusted Chicken
Preheat oven to 375 degrees F.
Slice each breast in half lengthwise and pound to approximately ½-inch thick.
Season the chicken directly with salt and pepper.
Place the breadcrumbs, sun-dried tomatoes and garlic in a food processor and pulse.
Make a breading station: Place flour in shallow bowl.
Mix eggs and water in a third shallow bowl.
Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
Pat crumb mixture into both sides of chicken and place on a plate.
Heat oil, in an oven proof skillet, over medium-high heat. Saute chicken for about 3 minutes on one side. Flip it over, then place in oven. Bake in the oven for 8 to 10 minutes, or until cooked through, depending on the thickness of the chicken.
Let rest for 5 minutes while making the Sunny Butter Sauce before serving.
Sunny Butter Sauce
Boil wine in a skillet until reduced by half.
Add capers and lemon juice, boil 1 min. Reduce heat to low.
Whisk in butter one piece at a time, stirring constantly. As each melts, add another.
Stir in tomatoes and parsley.
To plate the chicken, drizzle with sunny butter sauce.
Notes
Capers are really salty, so minimize how much you normally season the chicken with salt. It is always better to add later rather than to have too much.Always use a wine you will drink with the dish you are preparing!Recipe adapted from Cuisine at Home
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