Lemon-Sage Chicken

Name: Lemon-Sage Chicken
Ingredients: 4 boneless skinless chicken breast halves (6 ounces each); 3 large eggs, lightly beaten; 1/4 cup grated Parmesan and Romano cheese blend; 1 tablespoon minced fresh parsley; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 2 tablespoons chopped shallot; 3 garlic cloves, minced; 1/4 cup white wine; 4-1/2 teaspoons lemon juice; 1 tablespoon minced fresh parsley; 1 teaspoon dried sage leaves; 1 teaspoon grated lemon zest; 1/2 cup heavy whipping cream; 3 tablespoons cold butter

18 ingredients

3 steps

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
3 large eggs, lightly beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons chopped shallot
3 garlic cloves, minced
1/4 cup white wine
4-1/2 teaspoons lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dried sage leaves
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
3 tablespoons cold butter

Directions

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.
2

In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°.
3

In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; 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.