Olive Garden Chicken With Lemon Sage Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 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)
• 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 wine
• 1 cup heavy cream
• 6 tablespoons unsalted butter, cold
• salt and pepper

Recipe

• 1 pre-heat oven to 350ºf.
• 2 to make the piccatta batter, combine eggs, cheeses, parsley and basil together in a large mixing bowl. set aside.
• 3 to prepare the chicken, pound chicken breasts until ¼â€? thick.
• 4 dredge chicken in the flour mixture and dip it in the piccata batter; coat evenly on both sides.
• 5 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.
• 6 transfer chicken from skillet into a baking pan.
• 7 bake in a 350ºf oven for 5-6 minutes, until juices run clear.
• 8 to make the sauce, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
• 9 saute over medium heat until shallots are transparent.
• 10 add lemon juice, lemon zest, wine and reduce liquid by 1/2.
• 11 add heavy cream and simmer until the sauce has thickened slightly.
• 12 remove pan from heat and whip in the cold butter.
• 13 season to taste with salt and pepper.
• 14 to serve, pour ¼ cup of sauce on plate and place chicken on top. serve immediately.