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Lemon-Sage Chicken Recipe

Lemon-Sage Chicken Recipe

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. YIELD:4 servings

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
  • 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

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 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.

Nutritional Facts

1 each: 593 calories, 38g fat (17g saturated fat), 319mg cholesterol, 452mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 44g protein

Reviews for Lemon-Sage Chicken

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Aug. 21, 2013

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

MY REVIEW
Reviewed Jan. 13, 2013

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

MY REVIEW
Reviewed Nov. 23, 2012

"This recipe is fantastic! I wouldn't change a thing. YUM!!!"

MY REVIEW
Reviewed Feb. 24, 2012

"chicken comes out tender and the sauce is delicious. My husband mopped up what was left on rolls I made with it."

MY REVIEW
Reviewed Jan. 10, 2012

"This chicken is SO good! A little time consuming to make so I've only made it a couple times, but it is definitely worth it."

MY REVIEW
Reviewed Jan. 7, 2012

"Excellent recipie. Highly recommend it. I've made this multiple times and each time, my fiance's face lights up!"

MY REVIEW
Reviewed Nov. 10, 2011

"This is an Olive Garden copy cat recipe. It's delicious."

MY REVIEW
Reviewed Nov. 8, 2011

"One of the best recipes we have made in a long time. Next time we will fry the chicken a bit longer so its crispier. Also may cut back on the lemon juice just a tad."

MY REVIEW
Reviewed Oct. 12, 2011

"OMG! This was so absolutely delicious! The sauce was so incredibly flavorful I could have eaten it with a spoon! A definite repeater!!!!!!!!!"

MY REVIEW
Reviewed Jul. 1, 2011

"This is the best chicken dish I have ever made. And that was without the wine (subbed chicken broth), The only thing I would do differently is to whisk the sauce in a blender until it's smooth."

MY REVIEW
Reviewed Jun. 27, 2011

"I loved the chicken with the egg and herb coating. I made the sauce with light cream instead of heavy whipping cream to make it a bit healthier and it still came out good."

MY REVIEW
Reviewed Jun. 9, 2011

"This was so delicious...I was a little frazzled making it because I forgot to have things ready like the lemon zest or the shallots chopped. When I ate the first bite, though, it was all worth it. My husband said that it tasted like we were in an expensive restaraunt. I didn't change anything in the recipe and used wine. I will definitly be making this delicious recipe again, maybe tonight!"

MY REVIEW
Reviewed Jun. 8, 2011

"LOVED this!!!! I doubled the sauce as we always love extra that i used for our mashed potatoes i made to go with it - the sauce over the mashed potatoes was YUMMY! This was like chicken you would get in a nice restaurant! I never made a chicken breast w/an "egg" coating before (w/o bread crumbs) so that was rather interesting but i loved it! I did use the wine and instead of dried used fresh sage leaves (which if doubled would be 24 leaves chopped to = 2 tsp dried) i prob will add a bit more lemon juice but the subtle taste of it was still very yummy! this will be regularly in our rotation!"

MY REVIEW
Reviewed May. 19, 2011

"My whole family loved it! Hint of lemon and sage was delicious!!"

MY REVIEW
Reviewed May. 12, 2011

"THIS IS REALLY GOOD! MY HUSBAND LOVED IT AND TOO WILL MAKE MORE OF THE SAUCE TO SERVE WITH RICE. I DID NOT USE THE WINE AS I DON'T CARE FOR THE TASTE. SUBSTITUTED CHICKEN BROTH."

MY REVIEW
Reviewed May. 5, 2011

"Loved the flavor of the sauce. My 2 year old daughter even ate every bite. My husband licked his plate. Definitely will make again. I used fresh sage, and used egg beaters for the egg wash. Very good."

MY REVIEW
Reviewed Apr. 27, 2011

"I followed the recipe exactly and it turned out great! My husband I really enjoyed it. Thanks!"

MY REVIEW
Reviewed Apr. 12, 2011

"This recipe was pretty good. I used oregano instead of sage as no one in my family likes sage. Next time I make this, I will use chicken broth in place of the wine as it gave it a funny taste"

MY REVIEW
Reviewed Apr. 4, 2011

"Cooked as directed but used more fresh lemon juice and doubled the sauce. Simmered chicken in sauce after removing from oven. Did not use lemon zest."

MY REVIEW
Reviewed Apr. 3, 2011

"My husband and son were crazy about this. A little too time consuming for a weeknite though, I made it for Sunday dinner and its definitely a winner!"

MY REVIEW
Reviewed Apr. 2, 2011

"This was super yummy!!! The chicken was really moist and the sauce was very yummy. The only change I will make next time is a little less lemon juice in the sauce."

MY REVIEW
Reviewed Apr. 2, 2011

"i added more seasonings to this. served it with linguini. came good. made more of the sauce the second day although i didnt have any more shallots. thickened the second batch with some flour. came good"

MY REVIEW
Reviewed Apr. 1, 2011

"Wonderful flavor although maybe I put too much egg mixture because I had to double that. But my husband loved it and I will definately make it again."

MY REVIEW
Reviewed Mar. 25, 2011

"I found this in my Taste of Home magazine and made it for my husband (he is a real foodie) for dinner, and he raved about it! He insisted that I go on line and get the recipe so that I could make copies for our at-home recipe file. It really was great! The only thing I would do is double the amount of sauce and add more lemon to it (the lemon taste didn't come through as strong as we would like). Definitely our newest "company's coming" main dish."

MY REVIEW
Reviewed Mar. 24, 2011

"Awesome! We absolutely loved it and will definitely be making it again."

MY REVIEW
Reviewed Mar. 22, 2011

"I made this tonight and my family loved it. Its definitely a keeper recipe. Im always looking for different ways to make chicken and this one is over the top, sooooo delicious !!!!!!"

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Wine Pairings

Full-Bodied White Wine

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