Lemon Sage Chicken

By á-2304

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

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.