My husband found this recipe so we decided to try it out for dinner tonight. It was delicious and I'm sure we'll make it again. We served it with a simple green salad and some garlic flatbread.
Breaded Chicken with Sage Lemon Butter Sauce
4 tablespoons butter
2 shallots, diced
1 cup heavy cream
1 cup dry white wine
1 cup chicken broth
2 tablespoons fresh sage, chopped
juice of one lemon
pinch cayenne pepper
1 cup seasoned breadcrumbs
1/2 cup panko
1/4 cup grated Parmesan cheese
zest of 1 lemon, grated
1 1/2 teaspoons dried thyme
3 chicken breasts, cut into cutlets and pounded thin
canola oil (for pan frying)
salt & pepper to taste
Melt 2 tablespoons butter in a medium saucepan. Add shallots and cook until soft and just beginning to brown. Add the cream, wine, broth, sage, and lemon juice and bring to a boil. Simmer until reduced by half (about 20 minutes).
In a shallow bowl, lightly beat the two eggs.
In a second shallow bowl, combine the panko, bread crumbs, Parmesan, cayenne, thyme, and lemon zest. Season with some salt & pepper. Dip chicken pieces in egg, then bread crumb mixture, pressing the coating onto the chicken.
Heat about 1/4 inch of oil in a large skillet over medium heat. Add breaded chicken pieces in a single layer (don't overcrowd the skillet). Cook until golden and then flip to cook the other side (about 5 minutes per side). Transfer to a paper towel lined plate and keep warm while cooking the remaining chicken pieces.
Immediately before serving, whisk the two remaining tablespoons of butter into the sauce.
Serve sauce with the chicken for dipping.
recipe from FoodandWine.com