Macadamia-Crusted Chicken Breast w/ Port Cream Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Macadamia-Crusted Chicken Breast w/ Port Cream Sauce
Description
This recipe starts by combining chopped macadamia nuts, fresh Parmesan, and dry breadcrumbs to form a flavorful crust for chicken breasts. The chicken is seasoned, dusted with flour, dipped in an egg and milk wash, and coated in the nut-crumb mixture ensuring thorough coverage. Searing in butter and oil develops a golden crust before finishing in a moderate oven to cook through without drying.
The sauce is prepared by sautéing sage in butter, then adding port wine to cook off alcohol and extracting subtle sweetness. Fresh cream is incorporated and simmered gently to develop a rich, silky sauce with herbaceous notes from the sage.
Serving this dish highlights the contrast between the crispy, nutty-crusted chicken and the smooth, fragrant cream sauce. It is a balanced meal with textures that complement well and sophisticated seasonal flavors.
Ingredients
- 4 chicken breast skinless, boneless
- 1 cup macadamia nuts chopped
- 1/2 cup Parmesan Cheese fresh
- 1/2 cup bread crumbs dry
- plain flour
- 1 cup milk
- 3 egg
- 5 sage leaves
- 1 ⅓ cup fresh cream
- 1 plash port wine
- vegetable oil
- butter
- salt
- black peppercorn mill
Instructions
- Preheat oven to 180 degrees Celsius (355 Fahrenheit)
- Process the nuts, cheese and bread crumbs in a food processor until relatively fine.
- Mix eggs with approx 1 cup (250 ml) of milk.
- Place some flower in a bowl and season with salt and pepper.
- Dust breasts with flour, then place them into the egg wash (allow to drain a couple of seconds), then place them into nut/crumb mixture (ensure that entire breast is covered with crumb mixture)
- Place a non stick fry pan with a touch of butter and oil over medium heat and lightly brown crumbed chicken breasts.
- Transfer to a non stick oven tray (or use non stick baking paper on tray) and place in oven for 10-15 minutes depending on thickness of breasts.
- Meanwhile for the sauce: saute the sage in a little butter over med-high heat in a high rim pan, season with salt and pepper.
- Add a good splash of port, be sure to cook or burn off the alcohol.
- Add the cream and cook for 1 minute or 2 and then reduce to a simmer.
- Check the breasts by pressing down with your finger on the thick end of the breast, if the breast can be depressed and feels slightly soft continue cooking. If it is relatively firm and the depression springs back; they are cooked. Ideally you want to remove them as soon as they go from soft to slightly firm.
- You can cut the breasts in half on an angle and place one half leaning on the other on the plate and ladle some sauce over them, or serve them whole.
- Ideally served with some light crisp green vegetables like snow peas or baby bok choy.
Notes
User Reviews
Overall Rating
4.9
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