Lemon Sage Chicken
By á-2304
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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
Details
Preparation
Step 1
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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