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Chicken with Lemon Sage Sauce

Posted by Solitary Dancer on August 13, 2007

Found this on the Olive Garden’s web site.  It calls for flour but I am certain using Carbalose Flour would work just fine.  This sounds too delicious to pass up.

Chicken with Lemon Sage Sauce

Prep Time:  45 minutes
Cook Time:  45 minutes
Servings: 4


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
1 Tbsp lemon zest
1/2 cup white wine
1 cup heavy cream
6 Tbsp unsalted butter, cold
Salt and pepper to taste

Pre-heat oven to 350ºF.



   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, lemon zest, 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 whip in the cold butter. 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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