Chicken with Lemon Sage Sauce

Chicken with Lemon Sage Sauce

Prep time: 45 minutes

Cook time: 45 minutes



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)



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)



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

t 1/2 cup white wine

1 cup heavy cream

Salt and pepper to taste


Pre-heat oven to 350ºF. PICCATTA BATTER

  1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.


  1. POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
  2. 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.
  3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.


  1. 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, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
  2. REMOVE pan from heat and season to taste with salt and pepper.


  1. POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.



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