Breaded Chicken with Lemon Sage Sauce

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Recipe intro

Looking for a delicious and easy-to-make chicken dish? Look no further than this breaded chicken with lemon sage sauce recipe. The crispy and golden breaded chicken pairs perfectly with the tangy and aromatic lemon sage sauce, creating a mouthwatering combination of flavors. With just a few simple ingredients and minimal preparation time, you can whip up this crowd-pleasing dish in no time. Whether you're cooking for a weeknight dinner or entertaining guests, this recipe is sure to impress.

Keywords: breaded chicken, lemon sage sauce, crispy, tangy, flavorful.

Breaded chicken with lemon sage sauce recipe details

Breaded chicken with lemon sage sauce recipe, recipe Rating: 4.7
Number of votes:118

Amazing chicken–don’t let all the ingredients scare you away. This recipe isn’t that hard, and doesn’t take as long as you’d think. You make the sauce while the chicken is baking, so you’re eating as soon as it comes out of the oven. You won’t often find a dinner this amazing that you can make in less than an hour.
Ready in: 40 mins

Ingredients

Serves: 4

• 3 eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup flour
• 4 (6 ounce) boneless skinless chicken breasts, pounded to 1/2-inch thick
• 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
• 1 teaspoon lemon zest
• 1/2 cup heavy whipping cream
• 3 tablespoons cold butter, cubed

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Preheat oven to 375 degrees F and coat a 15×10-inch baking dish with nonstick cooking spray.
2. Whisk eggs together with Parmesan, parsley, and basil in a shallow pie pan. Place flour, salt, and pepper in a second shallow pie pan.
3. Dip chicken in the flour, then the egg mixture, then the flour again.
4. Pour oil into a large skillet and set over medium-high heat. Brown chicken in batches, then set in the prepared baking dish.
5. Bake for about 20 minutes, until chicken is no longer pink inside.
6. While chicken bakes, make the sauce: add shallots to the skillet and cook for about 5 minutes to soften. Stir in garlic and cook for 1 minute, then stir in wine, lemon juice, parsley, sage, and lemon zest.
7. Reduce the sauce for a few minutes, until the sauce is down to half its original volume. Stir in cream and continue to simmer for 1 more minute to thicken. Melt butter into the sauce.
8. Serve chicken with sauce spooned over each helping.