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. Recently I've been buying only Foster Farm's frozen boneless, skinless chicken breast (at Costco) and every chicken recipe is ten times better than before.
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.