Thursday, January 12, 2012
lemon sage chicken cutlets
I saw this recipe a while back in my Food Network Magazine but I didn't bookmark the recipe. Lucky for me I saw this recipe again on a blog and was determined that I should go ahead and try it. Glad I did. These cutlets are very delicious. The lemon and sage is very subtle yet very tasty. The chicken was amazingly tender.
lemon sage chicken cutlets (blog: What's for Dinner? and Food Network Magazine)
2 large skinless, boneless chicken breasts
kosher salt and freshly ground pepper
all-purpose flour for dredging
2 large eggs
juice of 1 lemon plus lemon wedges for serving
3 tablespoons extra virgin olive oil
4 sprigs sage, leaves only
3/4 cup low-sodium chicken broth
1-2 tablespoons unsalted butter
1/2 cup white wine (omitted)
Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pond until 1/4-inch thick. Season with salt and pepper.
Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice is another shallow dish.
Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and these excellent potatoes on the side.
Labels:
chicken
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