Olive Garden Chicken With Lemon Sage Sauce
photo by Nimz_
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
PICCATTA BATTER
- 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
-
CHICKEN
- 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
directions
- 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.
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Reviews
-
OMG this was excellent. The flavor of the sauce was just wonderful, although I look forward to trying something other than sage. I used Fat Free Half and Half to cut some of the calories and it seemed to curdle some, but other than presentation, didn't alter the flavor. I had three large breasts and over half of the Piccatta Batter was left over. I'll decrease that to maybe 3 eggs next time. Thanks so much for sharing. Made for PAC Spring 09
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.