4 Reviews

I really enjoyed the crispy coating on the chicken but could have done without the sauce. It wasn't bad just not really needed to enjoy this chicken! The sage adds a nice flavor, but could be used on the chicken. Made for PAC fall 2012.

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Chef Jean October 16, 2012

The coating on the chicken is really delicious and what makes this recipe 5 stars. On its own the sauce was ok, but goes well with the chicken, my DH really enjoyed it. I pounded the chicken a little so the pieces would be of one width and cook more evenly. I would probably reduce the oil/butter mix a little as some of the coating didn't get crunchy but was still oily/mushy in a couple of spots. Wanting more flavor I didn't add water to the sauce but used a Tbls more each of the wine and broth, I also stirred in some of the brown bits from the bottom of roasting pan. I was expecting the sauce to be thicker but the extra liquids took the medium white sauce to a thin sauce - which was still fine. I served this with jasmine rice cooked with the rest of the can of chicken broth. Made for PAC Spring 2012

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momaphet March 25, 2012

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.

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tracytrebilcox December 19, 2009

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.

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mrg November 13, 2009
Super Suppers Parmesan Chicken With Creamy Sage Sauce