Lemon-Sage Chicken Recipe
Lemon-Sage Chicken Recipe photo by Taste of Home

Lemon-Sage Chicken Recipe

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While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. —Denise Kleffman, Gardena, California
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 4 servings


  • 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
  • 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

Nutritional Facts

1 chicken breast half with 3 tablespoons sauce equals 593 calories, 38 g fat (17 g saturated fat), 319 mg cholesterol, 452 mg sodium, 16 g carbohydrate, 1 g fiber, 44 g protein.


  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 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°.
  3. 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.
Originally published as Lemon-Sage Chicken in Taste of Home April/May 2011, p66

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 6, 2015

"I thought this dish was fantastic. Very good flavor; it tastes "fancy" but is very simple. I agree that it's a good dish for company."

Reviewed Sep. 18, 2015

"This is excellent. So tender and moist and I love the flavor. I make it for a retreat center that I work at and the guests love it."

Reviewed Apr. 1, 2014

"Chicken comes out tender and juicy and the sauce is wonderful served with it over rice. Served it for a weeknight meal but special enough for company"

Reviewed Aug. 21, 2013

"Wow! So delish! I will double the sauce next time because it was so yummy!"

Reviewed Jan. 13, 2013

"This was very good ! It's fancy enough for a special occasion and easy enough for a week night."

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