Panko-Crusted Chicken with Lemon-Caper Beurre Blanc

When Elizabeth read this post by Adam Roberts (The Amateur Gourmet) during "Sauce Week," she immediately wanted to try it at home. She and her daughter had so much fun making it that she offered to present it to a storefront class.  Rich, buttery beurre blanc sauce lends itself well to herbs and seasonings, making it the perfect vehicle for tangy lemon and capers. This dish is delightful with a side of roasted asparagus.

PANKO-CRUSTED CHICKEN BREASTS

6 boneless, skinless chicken breasts

Salt and pepper

¼ cup olive oil

2-3 tbsp butter

Panko bread crumbs

Flour

1 egg mixed with a little water

Preheat the oven to 350 degrees.

Sprinkle the chicken breasts with salt and pepper

In a large oven-safe skillet, combine olive oil and butter over medium-high heat. Put the panko, flour, and egg/water into three separate shallow bowls. Dredge the breasts in flour first, then egg, then panko. Sautee the breasts in the hot oil/butter until they are golden brown and crispy. You’re shooting for a nice crisp coating, not cooking them all the way through.

Place all of the breasts on a rimmed baking sheet in the oven. Cook until done all the way through (165 degrees). Cover and keep warm while you make the sauce.

BEURRE BLANC SAUCE

1 shallot, chopped

1 cup white wine

1-2 sprigs fresh thyme

2 tbsp fresh lemon juice

½ cup whipping cream

2 sticks butter

2 tablespoons capers

Fresh parsley for garnish

Put the shallot, wine, thyme, and lemon juice in a large saucepan over medium heat. Bring to a boil until it’s reduced by half. Add the whipping cream and boil again until it’s reduced by half. Turn the heat to very low and whisk cubes of the butter in 2-3 at a time until it’s all melted. “If it boils, it breaks.” Keep whisking!

Strain the sauce through a fine sieve into a bowl or double boiler. Add the capers. Keep the sauce warm until ready to serve.

 ROASTED ASPARAGUS:

Trim the asparagus by snapping off the tough end. Spread asparagus spears on a jelly roll pan and drizzle with olive oil. Sprinkle salt and pepper to taste over all. Bake at 350 until the asparagus is tender.