Prep 45 mins
Cook 45 mins
I got this from OG's website, and am posting it to try later. It sounds devine!
- 6 eggs, whole
- 1⁄4 cup fresh parmesan cheese, grated
- 1⁄4 cup fresh romano cheese, grated
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
- 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
- 4 (6 ounce) boneless skinless chicken breasts, split
- 2 cups flour, seasoned with
- salt and black pepper
- 1⁄2 cup olive oil (or as needed)
LEMON SAGE SAUCE
- 1⁄4 cup shallot, finely chopped
- 1 tablespoon garlic, chopped
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons parsley, chopped or 2 teaspoons dried parsley
- 1⁄4 cup lemon juice
- 1 tablespoon lemon zest
- 1⁄2 cup white wine
- 1 cup heavy cream
- 6 tablespoons unsalted butter, cold
- salt and pepper
- Pre-heat oven to 350ºF.
- To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
- To prepare the CHICKEN, pound chicken breasts until ¼” thick.
- Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
- 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.
- BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
- To make the SAUCE, 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.
- Remove pan from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.
Need more stars! The flavor is simply amazing. We cannot get enough of it. The batter makes enough for about 12 servings and you will have MOST of the flour left over so you could probably use less of that. Also, if your family is anything like mine, you will want to make more sauce.
I liked the piccata batter with egg, parmesan and herbs. For 2 chicken breasts I used only 1 large egg, which was enough for half the batch, and used only 1/4 cup flour for dredging in. The 6 eggs in the batter must be a human error.
We had this for supper tonight. The flavor was good but not very lemony. Like the other reviewer I had a ton of the batter left over and a ton of the flour, too. Next time I will halve both those amounts and just add more if I need them.