Lemon-Sage Chicken

Lemon-Sage Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    boneless skinless chicken breast halves (6oz each)

  • 3

    eggs, beaten

  • ¼

    cup grated Parmesan and Romano cheese blend

  • 1

    Tbsp minced fresh parsley

  • 1

    tsp dried basil

  • ½

    tsp salt

  • tsp pepper

  • ½

    cup all purpose flour

  • 2

    Tbsp olive oil

  • Sauce:

  • 2

    Tbsp chopped shallot

  • 3

    garlic cloves, minced

  • ¼

    cup white wine

  • tsp lemon juice

  • 1

    Tbsp minced fresh parsley

  • 1

    tsp dried sage leaves

  • 1

    tsp grated lemon peel

  • ½

    cup heavy whipping cream

  • 3

    Tbsp cold butter, cubed

Directions

1. Flatten chicken to 1/2 in thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture. 2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 15 in x 10 in x 1in baking pan. Bake, uncovered at 375 degrees for 15-20 minutes or until a meat thermometer reads 170 degrees. 3. In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon peel; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.


Nutrition

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