Left-Over Wednesday: Parmesean-crusted Chicken with White Wine Sauce

It's been a couple weeks since I've posted a recipe, so here's a quickie that I tested this past week! The results were great, although the breading of the chicken needs some work, so I'm sure that I'll tweak this one. Y'all don't mind if I post imperfect recipes do you? Didn't think so! Feel free to alter as you will, just let me know how it turns out!

Parmesan-Crusted Chicken with White Wine Pan Sauce

4 boneless, skinless chicken breasts, dried well
1 egg, beaten
1/2 cup grated Parmesan cheese
salt and pepper
1 tsp. dried basil
5 TBL butter
1 cup dry white wine (I used "Goats Do Roam" White)
4 cloves garlic, crushed
angel hair pasta, cooked and drained

1. Bread the chicken: Combine Parmesan cheese, salt and pepper and basil. Dip each chicken breast into the egg, then into the Parmesan mixture. Option: cut chicken breasts into strips before breading.

2. Melt 4 TBL of butter in pan over med-high heat. Place chicken in pan and cook on all sides until brown and crispy. Be careful of breading sticking to pan instead of chicken! When chicken is cooked through, place on a baking sheet and place in low-temp oven to keep warm and crispy.

The cooked chicken, going into the oven to keep warm. Did perfect on my baking stone.

3. Heat pan back up on medium heat with the butter and juices that remained behind from cooking the chicken. Deglaze pan with the white wine, scraping the bottom of the pan to get any residual pieces. Add garlic, reduce heat to low, cover and let simmer.

The sauce cooking, before the finishing butter

4. While sauce is cooking, boil water and cook pasta. The sauce will be done when pasta is cooked, approximately 10-15 minutes.

5. Finish sauce: remove from heat and whisk in remaining tablespoon of butter until melted.

6. Serve chicken over angel hair pasta, spooning sauce over everything.