Thursday, April 28, 2011

Lemon-Sage Chicken

This is a fair amount of work, but the sauce is absolutely great.


Ingredients


  • 3 whole chicken breasts, cut into halves
  • Batter
    • 3 eggs
    • 1/4 cup grated parmesan
    • 1 1/2 tsp dried parsley
    • 1 tsp dried basil
    • 1/2 tsp salt
    • Pinch of pepper
    • 2 tbsp olive oil
    • 1/2 cup flour
  • Sauce
    • 1 chopped shallot
    • 3 garlic cloves, minced
    • 1/2 cup white wine
    • Zest of one lemon
    • Juice of one lemon
    • 1 tsp dried parsley
    • 1 tsp dried sage
    • 3/4 cup heavy whipping cream
    • 3 tbsp cold butter, cubed

Directions


  1. Flatten chicken halves to 1/2 inch.
  2. In bowl, combine eggs, parmesan, and batter spices.
  3. In large skillet, heat the oil.  Dip the chicken breasts in the flour, then the egg mixture.  Pan fry until lightly browned.  Place in a greased casserole dish.
  4. Bake, uncovered, at 375ºF for 20 minutes.
  5. While baking, being making the sauce.  Pan fry shallot & garlic for 1-2 minutes.  Add the remaining ingredients and simmer until thickened.
  6. Serve the sauce over the chicken.








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