Ingredients
4 boneless skinless chicken breast halves (6 ounces each)3 large eggs, lightly beaten1/4 cup grated Parmesan and Romano cheese blend1 tablespoon minced fresh parsley1 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepper1/2 cup all-purpose flour2 tablespoons olive oilSAUCE:2 tablespoons chopped shallot3 garlic cloves, minced1/4 cup white wine4-1/2 teaspoons lemon juice1 tablespoon minced fresh parsley1 teaspoon dried sage leaves1 teaspoon grated lemon zest1/2 cup heavy whipping cream3 tablespoons cold butter
Preparation
Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture.
In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°.
In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.
