Lemon-Sage Chicken

New chicken recipe!

I browsed through my old Taste of Home books last night for an inspiration for Sunday dinner. I found a chicken dish that I made and we both really liked it. It’s good enough for company. Since it was just the two of us, I used two half chicken breasts, but used the same amount of sauce. My portion was too much for me to eat at one sitting so I warmed up the remaining portion and ate it tonight for supper. I hope you like it, too!

Lemon-Sage Chicken:
4 boneless skinless chicken breast halves (about 6 oz each)
3 eggs, beaten
1/4 cup grated Parmesan cheese
1 Tbsp fresh or dried parley, minced
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 cup flour
2 Tbsp olive oil

Sauce:
2 Tbsp chopped onion
3 cloves garlic, minced
fresh mushrooms (I used an 8 oz pkg ‘cause I love mushrooms)
1/3 cup white wine (I used the cheap cooking wine you buy at the grocery store, ‘cause that’s what I had)
4 1/2 tsp lemon juice
1 tsp grated lemon peel
1 Tbsp dried or fresh parsley
1 tsp dried sage leaves
1/2 cup heavy whipping cream
3 Tbsp cold butter, cubed

Flatten chicken to 1/2 inch thickness. In shallow bowl, combine beaten eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour and then dip in egg mixture. In large skillet heat oil and brown chicken in oil in batches; transfer chicken to greased cookie sheet, bake uncovered at 350 degrees for 20 minutes or until done.

In the drippings from the chicken in the frying pan, saute’ onions and mushrooms until tender. Add garlic; cook one minute longer. Add wine, lemon juice, rind and herbs, cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Spoon sauce over chicken. I served this with Uncle Ben’s white and wild rice mix. If I would have had company I would have added a salad or veggie. Have a great week!