Lemon-Sage Chicken

By carvalhohm

Ingredients

• SAUCE:
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 eggs, lightly beaten
• 1/4 cup grated Parmesan and Romano cheese blend
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons chopped shallot
• 3 garlic cloves, minced
• 1/4 cup white wine
• 4-1/2 teaspoons lemon juice
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried sage leaves
• 1 teaspoon grated lemon peel
• 1/2 cup heavy whipping cream
• 3 tablespoons cold butter

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

In a large skillet, brown chicken in oil in batches. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a meat thermometer reads 170°.

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.

Yield: 4 servings.

1 chicken breast half with 3 tablespoons sauce equals 593 calories, 38 g fat (17 g saturated fat), 319 mg cholesterol, 452 mg sodium, 16 g carbohydrate, 1 g fiber, 44 g protein