Lemon Sage Chicken

What you need:

• 1 1/4 lb. boneless, skinless chicken breasts or thinly sliced chicken breasts
• Salt and pepper to taste
• 3 Tbsp. olive oil
• All purpose flour
• 2 large eggs
• Juice of 1 lemon
• 1 lemon, cut into wedges
• 4 sprigs sage
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 1 to 2 Tbsp. unsalted butter.

Directions:

1. Slice breast in half horizontally, then pound with a meat mallet to make thin. If you purchased thinly sliced chicken, skip to step two
2. Season each piece of chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium heat.
4. Add flour to a plate and season with salt. In a bowl, mix together eggs and lemon juice.
5. Dredge chicken in flour, then egg mixture.
6. Add to skillet and cook until it turns golden brown. Flip chicken then add sage leaves to oil. Cook until done. Remove chicken and sage leaves to a paper towel lined plate.
7. Remove excess oil from skillet. Then add wine and chicken broth. Increase heat to medium high.
8. When the liquid has reduced by half (around 5 minutes), add butter.
9. Serve chicken with sage, sauce, and lemon wedges.

Recipe from Tara's Multicultural Table

Posted on Fantastical Sharing of Recipes