Lemon Sage Chicken

Lemon Sage Chicken
Lemon Sage Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless skinless chicken breasts

  • 3

    eggs, beaten

  • 1/4

    cup grated parmesan and romano cheese blend

  • 1

    Tbsp. minced fresh parsley

  • 1

    tsp. dried basil

  • 1/2

    tsp. salt

  • 1/8

    tsp. pepper

  • 1/2

    cup flour

  • 2

    Tbsp. EVOO

  • Sauce

  • 2

    Tbsp. chopped shallot

  • 3

    garlic cloves, minced

  • 1/4

    cup white wine

  • 4 1/2

    tsp. lemon juice

  • 1

    Tbsp. minced fresh parsley

  • 1

    tsp. dried sage leaves

  • 1

    tsp. grated lemon peel

  • 1/2

    cup heavy whipping cream

  • 3

    Tbsp. cold butter, cubed

Directions

Flatten chicken to 1/2 inch 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 15x10 inch baking pan. Bake, uncovered, at 375 for 15-20 minutes or until a meet thermometer reads 170 degrees. In the drippings, saute shallot until tender. Add garlic, cook one 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 over chicken.

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