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Lemon-Sage Chicken

 Lemon-Sage Chicken
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
4 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 Eggland's Best® 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

  • 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

2 of 2

Lemon-Sage Chicken (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.