Lemon Sage Chicken

I saw this while flipping through the new issue of Taste of Home and it sounded fantastic!  And you know what?  It WAS!

Yes, you really do need 3 eggs for the egg wash.  Because you dip the chicken in flour first, a lot of the egg sticks to the chicken.  I thought it was too much, but I actually could have used a little more.

One tip -- make sure the oil is HOT.  If you don't, the coating will not stick like you want it to.

Lemon Sage Chicken

4 boneless chicken breasts
3 eggs, beaten
1/4 cup Parmesean
1 Tbsp fresh parsley, minced (I used 1 tsp dried)
1 tsp basil
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
2 Tbsp olive oil

For the sauce:

2 Tbsp chopped shallot
3 garlic cloves, minced
1/4 cup white wine
4 1/2 tsp lemon juice
1 Tbsp fresh parsley, minced (I used 1 tsp dried)
1 tsp sage
1 tsp lemon zest
1/2 cup heavy whipping cream
3 Tbsp cold butter, cubed

1.  Flatten chicken to 1/2 inch thick.  In shallow bowl, combine eggs, cheese and seasonings.  Place flour in another shallow bowl.  Coat chicken with flour, then dip in egg mixture.

2.  In large skillet, brown chicken in oil in batches (don't cook it completely -- you will bake it).  Transfer chicken to greased 13 x 9 inch pan.  Bake, uncovered, at 375 for 15-20 minutes or until done.  (Our oven may be off a bit -- I had to cook it for about 25 minutes)

3.  In another skillet, sautee shallot until tender.  Add garlic; cook 1 minute longer.  Add wine, lemon juice, herbs and lemon peel.  Cook over medium heat until liquid is reduced by half.  Add cream.  Cook until thickened, stirring ocassionally.  Stir in butter until melted.  Serve sauce over the chicken.