Chicken with Lemon Sage Sauce

Ingredients

1. PICCATTA BATTER
2. 6 eggs, whole
3. 1/4 cup fresh parmesan cheese, grated
4. 1/4 cup fresh Romano cheese, grated
5. 2 Tbsp fresh parsley, chopped (or 2 tsp dry)
6. 2 Tbsp fresh basil, chopped (or 2 tsp dry)
7. CHICKEN
8. 4 ea 6oz. chicken breasts, boneless skinless, split
9. 2 cups flour, seasoned with salt and black pepper
10. 1/2 cup olive oil (or as needed)
11. LEMON SAGE SAUCE
12. 1/4 cup shallots, finely chopped
13. 1 Tbsp garlic, chopped
14. 2 Tbsp fresh sage, finely chopped
15. 2 Tbsp parsley, chopped (or 2 tsp dry)
16. 1/4 cup lemon juice
17. 1 Tbsp lemon zest
18. 1/2 cup white wine
19. 1 cup heavy cream
20. 6 Tbsp unsalted butter, cold
21. Salt and pepper to taste

Procedures

Pre-heat oven to 350ºF. PICCATTA BATTER

1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.

CHICKEN

1. POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
2. 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.
3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

SAUCE

1. 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.
2. REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.

SERVE

1. POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.