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Lemon Sage Chicken

October 3, 2011

This lemon sage chicken is a perfect ode to the start of fall. Today is quite a busy day for our family. A funeral for one of our city’s finest where I’ve been asked to bring desserts for the luncheon, and kids to carpool. This is a wonderful dinner that I adapted from Taste of Home. They have wonderful dishes, but not always healthy. I love to rework their recipes to make sure they are a little healthier for our family. The combination of spices is incredibly delicious and just perfect for welcoming in fall!
Lemon Sage Chicken

4 boneless, skinless chicken breast halves

3 egg whites, lightly beaten

1/4 cup parmesean/romano cheese blend

1 tbsp fresh parsley, chopped

1 tsp basil, chopped

1/4 tsp pepper

1/2 cup unbleached all purpose flour

2 tbsp olive oil*


2 tbsp chopped shallot

2 garlic cloves, minced

1/4 cup white wine

4 1/2 tsp lemon juice

1 tbsp fresh parsley, chopped

1 tsp dried sage leaves

1 tsp grated lemon peel

1/2 cup fat free half and half

3 tbsp butter

In a bowl, combine the eggs, cheese and seasonings. Place flour in a separate bowl. Dip each piece of chicken in the flour mixture then in the egg and cheese mixture.

In a large skillet, heat the oil. One to two pieces at a time place the chicken in the pan to brown. Once chicken has browned on each side, place the chicken into a baking pan. Bake uncovered for approximately 20 minutes at 376 degrees or until meat is cooked thoroughly.

Meanwhile, in the oil drippings, add the shallot and cook until tender. Add the garlic and continue cooking for 1-2 minutes more. Add the wine, herbs, lemon peel and lemon juice and continue cooking until the amount of liquid is reduced by half. Stir the mixture occasionally. Once the liquid has been reduced, add the half and half and butter and continue cooking until the butter is melted. Serve with the chicken.

* For a healthier version, use cooking spray instead of oil to brown the chicken. Add 2 tbsp of water to brown the shallots and garlic. .


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