Super Suppers Parmesan Chicken With Creamy Sage Sauce

Zoesmama's Note:

This isn't a copycat recipe. This is THE recipe from Super Suppers. If you've ever made it, you know you love it. If you haven't, well get cooking already! By the way, the original recipe calls for Campbell's White Cream Sauce (Bechamel), but it is rather difficult to find. If you cannot find it, just use Bechamel - Basic White Sauce and shoot for medium thickness.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 3

Yield: 3.0 chicken ...

Chicken

• 3 boneless skinless chicken breasts
• ½ cup parmesan cheese , grated
• ¼ cup panko
• ¼ cup plain breadcrumbs
• 4 tablespoons butter , melted
• ½ cup canola oil
• ½ tablespoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon seasoning salt
• ¼ teaspoon fresh ground black pepper

Sauce

• ½ cup bechamel sauce (Campbell's white cream sauce, if available)
• 2 tablespoons chicken broth
• 2 tablespoons water
• 2 tablespoons white wine
• 2 tablespoons liquid butter
• ½ teaspoon rubbed sage
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

Directions:

1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.
3. In a medium bowl, mix together all of the ingredients under "chicken" except for the chicken, butter and oil.
4. In a small measuring cup, mix together the oil and butter. This is called "liquid butter." You will need to save some of this for the sauce recipe.
5. Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.
6. Coat each chicken breast with the mixture, pressing firmly while you coat.
7. Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.
8. While the chicken is baking, make the sauce. Combine all of the sauce ingredients in a medium saucepan and whisk the ingredients together until well blended. Heat sauce until it simmers and serve with chicken. Enjoy!

Reviews

[tracytrebilcox]

I didn't use the white sauce, but made noodles with cream and chives. However, the chicken was savory enough on its' own without having to use a sauce to cover it. I think the coating would also work well with porkchops, so I'll have to try that some time.

[Chef #1445605]

Zoesmama, you are my new best friend. My local Super Suppers closed last year and I have been looking for this recipe ever since. This is probably my all-time favorite recipe. The only change I make is that I pan-cook the chicken until white on the outside, then arrange in a cassarole dish and pour the sauce over the top. Then I press several spoonfulls of crumbs onto the top of each piece of chicken and bake until done.