Super Suppers Parmesan Chicken With Creamy Sage Sauce - cooking recipe

Ingredients

Chicken
3 boneless skinless chicken breasts
1/2 cup parmesan cheese, grated
1/4 cup panko breadcrumbs
1/4 cup plain breadcrumbs
4 tablespoons butter, melted
1/2 cup canola oil
1/2 tablespoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
Sauce
1/2 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
1/2 teaspoon rubbed sage
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Preparation

Preheat the oven to 350 degrees.
Line a cookie sheet with foil and spray it with nonstick spray, or just use nonstick foil.
In a medium bowl, mix together all of the ingredients under \"chicken\" except for the chicken, butter and oil.
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.
Add 1/4 cup of the liquid butter to the breadcrumb mixture and stir well.
Coat each chicken breast with the mixture, pressing firmly while you coat.
Place the chicken on the foil and bake for 40-45 minutes, until breading is golden brown.
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!