Ingredients
- PICCATTA BATTER
- 6 eggs, whole
- 1/4 cup fresh parmesan cheese, grated
- 1/4 cup fresh Romano cheese, grated
- 2 Tbsp fresh parsley, chopped (or 2 tsp dry)
- 2 Tbsp fresh basil, chopped (or 2 tsp dry)
- CHICKEN
- 6 ea 6oz. chicken breasts, boneless skinless, split
- 2 cups flour, seasoned with salt and black pepper
- 1/2 cup olive oil (or as needed)
- LEMON SAGE SAUCE
- 1/4 cup shallots, finely chopped
- 1 Tbsp garlic, chopped
- 2 Tbsp fresh sage, finely chopped
- 2 Tbsp parsley, chopped (or 2 tsp dry)
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 1/2 cup white wine
- 1 cup heavy cream
- 6 Tbsp unsalted butter, cold
- Salt and pepper to taste
Preparation
Step 1
Pre-heat oven to 350ºF.
For the PICCATTA BATTER
•COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.
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For the CHICKEN
•POUND chicken breasts until ¼” thick.
Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
•HEAT olive oil in a large skillet on medium heat.
Place chicken in the skillet and fry until edges are golden brown on each side.
Transfer chicken from skillet into a baking pan.
•BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
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For the SAUCE
•DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs.
Saute over medium heat until shallots are transparent.
Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
Add heavy cream and simmer until the sauce has thickened slightly.
•REMOVE pan from heat and whip in the cold butter.
Season to taste with salt and pepper.
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To SERVE
•POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.