Lemon Sage Chicken

By Cheryl-4

The sauce is rich and tasty, and the batter makes the chicken breasts taste exquisite. Serve it alongside bright broccolini prepared onthe stovetop.

Ingredients

• Sauce:
• 4 Boneless skinless chicken breast halves(6 oz. each)
• 3 eggs, beaten
• 1/4 cp 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 all-purpose flour
• 2 Tbsp. olive oil
• 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 cp. heavy whipping cream
• 3 Tbsp. cold butter, cubed

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 degrees for 15-20 minutes or until a meat thermometer reads 170 degrees.

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.