Chicken with Lemon Sage Sauce Main Dish

By rejadez

Ingredients

• Ingredients
• PICCATTA BATTER
• 6 eggs, whole
• 1/4 cup fresh parmesan cheese, grated
• 1/4 cup fresh Romano cheese, grated
• 2 Tbsp fresh parsley, chopped (or 2 tsp dry)
• 2 Tbsp fresh basil, chopped (or 2 tsp dry)
• CHICKEN
• 4 ea 6oz. chicken breasts, boneless skinless, split
• 2 cups flour, seasoned with salt and black pepper
• 1/2 cup olive oil (or as needed)
• LEMON SAGE SAUCE
• 1/4 cup shallots, finely chopped
• 1 Tbsp garlic, chopped
• 2 Tbsp fresh sage, finely chopped
• 2 Tbsp parsley, chopped (or 2 tsp dry)
• 1/4 cup lemon juice
• 1 Tbsp lemon zest
• 1/2 cup white wine
• 1 cup heavy cream
• 6 Tbsp unsalted butter, cold
• Salt and pepper to taste

Preparation

Step 1

Procedures

Pre-heat oven to 350ºF. PICCATTA BATTER
COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.
CHICKEN
POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
HEAT olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan.
BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
SAUCE
DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.
SERVE
POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.