Lemony Sage Chicken

This is a really good dish, flavored by sage, which many people just don't cook with often. Its a really good dish to make for get togethers as its delicious and always gets lot of compliments.  I like to serve it with mashed potatoes and asparagus.  

PICCATTA BATTER

1. 6 eggs, whole 
2. 1/4 cup fresh parmesan cheese, grated 
3. 1/4 cup fresh Romano cheese, grated 
4. 2 Tbsp fresh parsley, chopped (or 2 tsp dry) 
5. 2 Tbsp fresh basil, chopped (or 2 tsp dry) 

CHICKEN 

1. 4 ea 6oz. chicken breasts, boneless skinless, split
2. 2 cups flour, seasoned with salt and black pepper 
3. 1/2 cup olive oil (or as needed) 

LEMON SAGE SAUCE

1. 1/4 cup shallots, finely chopped 
2. 1 Tbsp garlic, chopped 
3. 2 Tbsp fresh sage, finely chopped 
4. 2 Tbsp parsley, chopped (or 2 tsp dry)
5. 1/4 cup lemon juice 
6. 1 Tbsp lemon zest 
7. 1/2 cup white wine 
8. 1 cup heavy cream 
9. 6 Tbsp unsalted butter, cold 
10. Salt and pepper to taste 

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.

TO SERVE:  Ladle ¼ cup of sauce on plate and place chicken on top. Serve immediately.