Prep Time:45 minutes
Cook Time:45 minutes
Serving Size: 4
Ingredients:
Piccatta Batter:
6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh Romano cheese, grated
2 Tbsp fresh parsley, chopped (or 2 tsp dry)
2 Tbsp fresh basil, chopped (or 2 tsp dry)
Chicken:
4 ea 6oz. chicken breasts, boneless skinless, split
2 cups flour, seasoned with salt and black pepper
1/2 cup olive oil (or as needed)
Lemon Sage Sauce:
1/4 cup shallots, finely chopped
1 Tbsp garlic, chopped
2 Tbsp fresh sage, finely chopped
2 Tbsp parsley, chopped (or 2 tsp dry)
1/4 cup lemon juice
1 Tbsp lemon zest
1/2 cup white wine
1 cup heavy cream
6 Tbsp unsalted butter, cold
Salt and pepper to taste
Procedures:
Pre-heat oven to 350ºF.
PICCATTA BATTER
COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.
CHICKEN
POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
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.
BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
SAUCE
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.
REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.
SERVE
POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.
Source: Olivegarden.com
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