Lemon-Sage Chicken

The sauce in this recipe is amazing! I doubled the sauce ingredients so there would be enough to serve over a pasta side-dish. Recipe courtesy of Taste of Home.

FYI...shallot substitutions: Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or 1 minced garlic clove.

Ingredients: Chicken
4 boneless skinless chicken breast halves (6 ounces each)
3 eggs, 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

Ingredients: Sauce
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 peel
1/2 cup heavy whipping cream
3 tablespoons cold butter, cubed

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

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. Yield: 4 servings.


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