Lemon Sage Chicken
Great dinner any time of year! Grab a roll and get whats lefotver of the sauce!
Make This Recipe
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3 Eggland's Best Eggs (large), 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
- 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
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Chicken Breast |
|---|---|
| Calories | 516 |
| Fat | 33g |
| Saturated Fat | 18g |
| Cholesterol | 269mg |
| Sodium | 579mg |
| Carbohydrates | 16g |
| Dietary Fiber | 1g |
| Protein | 37g |