MAKES: 4 servings
TOTAL TIME:

Prep: 30 min Bake: 15 min

INGREDIENTS

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 eggs, beaten
  • 1/4 cup grated Parmesan and Romano cheese blend
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil

SAUCE:

  • 2 tablespoons chopped shallot
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried sage leaves
  • 1 teaspoon grated lemon peel
  • 1/2 cup heavy whipping cream
  • 3 tablespoons cold butter, cubed

    DIRECTIONS

  1. 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.
  2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a meat thermometer reads 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; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken. Yield: 4 servings.

    NUTRITIONAL FACTS

    1 each: 593 calories, 38g fat (17g saturated fat), 319mg cholesterol, 452mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 44g protein.