Wednesday, April 20, 2011

Chicken with Lemon sauce and Sage

This is the latest recipe to cause a stir in our house…it was met with “ohhhs “and “yummmms” and a rousing vote to definitely make it again!  I read the recipe in a magazine while I was waiting in the waiting room at the doctor’s office…of course I did not write it down and could only vaguely remember what was in it when I finally got home, the only thing I did remember was the 'backwards breading' and that lemon and sage were involved somehow…so I winged it…and I guess it did not matter since it was extremely well received!

Chicken with lemon sauce and sage
4 boneless skinless chicken “tenders” or breasts cut into “fingers”
4 eggs beaten
½ cup pecorino romano cheese grated
1 tbl dried basil
½ tea sea salt
½ tea pepper
½ cup flour
4 tbl olive oil
2 tbl diced onion
2 tbl minced garlic
½ cup white wine
Juice of 1 ½ lemons
Zest of 1 lemon
½ pint heavy cream
3 tbl butter
3 tbl fresh sage chopped
Pre heat large skillet with the olive oil/ preheat oven to 375
In a bowl combine eggs, grated cheese, and salt and pepper. Put flour in the second bowl……now I know this sounds backwards but trust me…..Dip the chicken into the FLOUR and THEN into the egg mixture. Brown chicken in the skillet in small batches. Transfer to a shallow baking pan in a single layer. Bake uncovered for 10 minutes or until done and no longer pink.  In the skillet drippings sauté onion until tender…then add garlic. Cook 1 minute. Add wine and lemon(juice and zest) cook over medium heat until reduced by half. Add cream and sage whisk well and cook until thickened stirring often. Add the butter just before serving to finish the sauce.  Pour over chicken and serve!  Sooooo good!

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