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Asiago Crusted Chicken With Lemon Sage Cream Sauce

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2 lbs boneless skinless chicken breast halves

1 box (6 oz.) one-step stuffing mix (like Stovetop)

1/2 cup shredded Asiago cheese, divided

2 1/2 teaspoons grated lemon zest, divided

1/4 teaspoon cayenne pepper

2 egg whites

3 Tablespoons cornstarch, divided

4 Tablespoons lemon juice, divided

3 Tablespoons olive oil

1/2 cup chicken broth

1/2 cup heavy cream

2 Tablespoons dry vermouth

1 Tablespoon finely minced shallot

1/8 teaspoon ground white pepper

1 Tablespoon chopped fresh sage

1/8 teaspoon salt

Garnish: Lemon slices and sage leaves, if desired


Preheat oven to 450 F.

Butterfly or pound chicken breasts to even thickness of about 1/2-inch, cutting into serving sized pieces, if necessary.

Crush stuffing mix into fine crumbs in food processor, or use ziptop bag and rolling pin. Pour crumbs into a large shallow bowl; stir in 1/4 cup Asiago cheese, 2 teaspoons lemon zest, and cayenne. Whisk egg whites, 2 Tablespoons cornstarch and 2 Tablespoons lemon juice in a medium shallow bowl. Dip chicken in egg mixture and then into stuffing mixture, pressing crumbs to coat both sides. Place chicken on wire rack and refrigerate 15 minutes, or up to 3 hours, to set crust.

Heat oil in 12” oven-safe skillet over medium high heat; add chicken sauté 3 minutes, or until golden brown. Turn chicken and transfer skillet to oven to finish cooking for additional 7-8 minutes, or until internal temperature reaches 160 F.

Meanwhile, bring chicken stock, heavy cream, vermouth, shallot, and white pepper to a boil in medium saucepan over medium high heat. Add remaining 1/4 cup Asiago cheese and stir until cheese is melted. Stir remaining Tablespoon of cornstarch into remaining 2 Tablespoons lemon juice and add to cream sauce. Cook 1 minute, or until thickened; stir in remaining 1/2 teaspoon lemon zest and sage.

To serve, spoon sauce over chicken. Garnish with lemon slices and sage leaves, if desired. Serves 4-5