3 eggs, beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tbsp minced parsley
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
2 tbsp olive oil
Sauce:
2 tbsp chopped shallots (I used onion and it was WAY too strong)
3 garlic cloves, minced
1/4 cup white wine (can substitute chicken broth)
4 1/2 tsp lemon juice
1 tbsp parsley
1 tsp dried sage
1 tsp grated lemon peel
1/2 cup heavy whipping cream
3 tbsp cold butter
1. Flatten chicken to 1/2 inch 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.
2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10 inch baking pan. Bake, uncovered at 375* for 15-20 minutes or until a meat thermometer reader 170*.
3. In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs, and lemon peel; cook over medium heat until liquid is reduced by half. Add cream and cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce over chicken.
How did I change it up?
I added onion instead of shallot..don't do that. It tastes weird! I also did not bake the chicken. I cooked it all in the pan. It was fine that way, and less to clean up :) I served this chicken over white rice, and it was pretty good. I think I will try it with shallots next time :)
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