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Category: Chicken
Prep Time: Cook Time: Total Time:
Piccatta Batter
12 eggs, whole
1/2 cup fresh parmesan cheese, grated
1/2 cup fresh Romano cheese, grated
4 tbsp fresh parsley, chopped (or 4 tsp dry)
4 tbsp fresh basil, chopped (or 4 tsp dry)
Chicken
8 ea 6oz. chicken breasts, boneless/skinless, split
2 cups flour, seasoned with salt and black pepper
1 cup olive oil (or as needed)
Lemon Sage Sauce
1/2 cup shallots, finely chopped
2 tbsp garlic, chopped
4 tbsp fresh sage, finely chopped
4 tbsp parsley, chopped (or 4 tsp dry)
1/4 cup lemon juice
2 tbsp lemon zest
1 cup white wine
2 cups heavy cream
12 tbsp unsalted butter, cold
Salt and pepper to taste
Preheat oven to 350.
Piccatta Batter: Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
Chicken: Pound chicken breasts until 1/4 inch thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides. Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan. Bake at 350 for 5-6 minutes, until juices run clear.
Sauce: Drain 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly. Remove pan from heat and whip in the cold butter. Season to taste with salt and pepper.
Pour 1/4 cup of sauce on plate and place chicken on top. Serve immediately.
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CHICKEN WITH LEMON SAGE SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
Piccatta Batter
12 eggs, whole
1/2 cup fresh parmesan cheese, grated
1/2 cup fresh Romano cheese, grated
4 tbsp fresh parsley, chopped (or 4 tsp dry)
4 tbsp fresh basil, chopped (or 4 tsp dry)
Chicken
8 ea 6oz. chicken breasts, boneless/skinless, split
2 cups flour, seasoned with salt and black pepper
1 cup olive oil (or as needed)
Lemon Sage Sauce
1/2 cup shallots, finely chopped
2 tbsp garlic, chopped
4 tbsp fresh sage, finely chopped
4 tbsp parsley, chopped (or 4 tsp dry)
1/4 cup lemon juice
2 tbsp lemon zest
1 cup white wine
2 cups heavy cream
12 tbsp unsalted butter, cold
Salt and pepper to taste
Preheat oven to 350.
Piccatta Batter: Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
Chicken: Pound chicken breasts until 1/4 inch thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides. Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side. Transfer chicken from skillet into a baking pan. Bake at 350 for 5-6 minutes, until juices run clear.
Sauce: Drain 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly. Remove pan from heat and whip in the cold butter. Season to taste with salt and pepper.
Pour 1/4 cup of sauce on plate and place chicken on top. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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