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Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc

 Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc
Pine nuts have an absolutely fantastic flavor and rich texture and really give the chicken a “standout” taste in this sophisticated entree. —Julie Ohnstad, Marietta, Georgia
4 ServingsPrep: 30 min. Bake: 10 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 4-1/2 teaspoons pine nuts
  • 1 garlic clove
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten
  • 4-1/2 teaspoons butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine or chicken broth
  • 2 shallots, chopped
  • 3 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter
  • 2 teaspoons minced fresh rosemary
  • 1/4 cup pine nuts, toasted

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Pine-Nut Parmesan Chicken with Rosemary Beurre Blanc (continued)


  • Flatten chicken to 1/4-in. thickness; set aside.
  • Place the bread crumbs, cheese, pine nuts, garlic, rosemary, Italian
  • seasoning and salt in a food processor; cover and process until
  • blended. Transfer to a shallow bowl. Place egg in another shallow
  • bowl. Dip chicken in egg, then coat with bread crumb mixture.
  • In a large skillet, brown chicken in butter and oil. Transfer to a
  • greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for
  • 10-15 minutes or until a meat thermometer reads 170°.
  • In a small saucepan, combine the wine, shallots, vinegar, lemon
  • juice, garlic and salt. Bring to a boil; cook until liquid is
  • reduced by three-fourths.
  • Reduce heat to low; stir in cream. Gradually whisk in butter, 1
  • tablespoon at a time, allowing butter to melt between additions.
  • Remove from the heat; stir in rosemary. Drizzle over chicken and
  • sprinkle with pine nuts. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/3 cup sauce and 1 tablespoon nuts equals 613 calories, 50 g fat (26 g saturated fat), 228 mg cholesterol, 490 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.