Savory Herb-Crusted Chicken with Velvety Beurre Blanc

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup fresh parsley, chopped
• 1 cup fresh thyme, chopped
• 1 cup fresh rosemary, chopped
• 1 cup breadcrumbs
• 2 cups flour, sifted
• 2 units eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil

• 1 cup white wine
• 1 cup white wine vinegar
• 2 tablespoons shallots, minced
• 1 cup unsalted butter, cubed
• 1 pinch salt
• 1 teaspoon lemon juice, freshly squeezed

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a shallow dish, combine chopped parsley, thyme, rosemary, and breadcrumbs. Set aside.
3. 03
   Season the chicken breasts with salt and black pepper. Dredge each breast in the sifted flour, shaking off any excess.
4. 04
   Dip the floured chicken into the beaten eggs, allowing any excess to drip off, then coat thoroughly with the herb-breadcrumb mixture.
5. 05
   In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts until golden brown, about 3-4 minutes per side.
6. 06
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. 07
   While the chicken is baking, prepare the beurre blanc. In a small saucepan over medium heat, combine white wine, white wine vinegar, and shallots. Simmer until the liquid reduces to about 2 tablespoons.
8. 08
   Reduce the heat to low and gradually whisk in the cubed butter, a few pieces at a time, ensuring each addition is fully incorporated before adding the next.
9. 09
   Once all the butter is incorporated, season the sauce with a pinch of salt and a touch of lemon juice. Strain the sauce through a fine-mesh sieve and keep warm.
10. 10
    To serve, slice each chicken breast and drizzle with the velvety beurre blanc sauce. Garnish with additional chopped herbs if desired.