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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
3 eggland's best® eggs, lightly beaten |
1/4 cup grated parmesan and romano cheese blend |
1 tablespoon minced fresh parsley |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons olive oil |
sauce: |
2 tablespoons chopped shallot |
3 garlic cloves, minced |
1/4 cup white wine |
4-1/2 teaspoons lemon juice |
1 tablespoon minced fresh parsley |
1 teaspoon dried sage leaves |
1 teaspoon grated lemon peel |
1/2 cup heavy whipping cream |
3 tablespoons cold butter |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture.
2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a meat thermometer reads 170°.
3. In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon peel; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken. Yield: 4 servings.
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