Lemon-Sage Chicken

 

I absolutely loved the flavor of the sauce on this chicken! The recipe was in the last issue of Taste of Home magazine and was definitely a winner in our house. I was planning to make some roasted asparagus to go with it and think it would have been a great pairing, but my asparagus wasn't looking too hot when I got it out of the fridge, so we went with salad instead.

Ingredients
* 4 boneless skinless chicken breast halves
* 3 eggs, 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 (I used cornstarch)
* 2 tablespoons olive oil
SAUCE:
* 2 tablespoons chopped shallot (I used green onion)
* 3 garlic cloves, minced
* 1/4 cup white wine (I used chicken broth)
* 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 (I used FF half and half)
* 3 tablespoons cold butter, cubed

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 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.