Saturday, March 26, 2011

Lemon Sage Chicken with Mushroom & Broccolini

Hello!  On Friday night I decided to try this out and modify.  It is out of my latest Taste of Home Magazine (Thanks Gram for the subscription).

Also, a tip on my measurements... they aren't exact. When I cook my meals I "eye ball it"  baking its a bit more precise... you can add or subtract based on your personal taste.  This way the meal is always perfectly customized!

Lemon Sage Chicken with Mushroom & Broccolini:

What I used:
4 Boneless Skinless Chicken Breasts
4 Eggs- wisked
handfull of parmesan and ramano cheese blend
3 cloves of garlic, finely chopped
a spoon full of dried basil
sea salt to taste
pepper to taste
about a half cup of flour
Extra Virgin Olive Oil

For the Sauce:
2 Shallots finely chopped
3 cloves of garlic, finely chopped
spoon full of finely chopped parsley
spoon full of sage leaves
small handful of Parmesan cheese
3 lemons, juiced and the zest from 1 lemon (courtesy of Rachelle's Garden)
1/2 cup plus a little heavy whipping cream
3 TBSP butter- cubed
1/4 plus a little chicken broth- you could substitute white wine or light beer for a variety of flavors.

Flatten chicken and coat with flour
Combine the eggs, cheese and seasonings in a shallow bowl
Once you've coated the chicken with the flour, dip in the egg mixture
In a large skillet brown the chicken in oil (2 circles around the pan) brown on both sides (2-3 minutes per side) and transfer to a greased cookie pan or glass baking dish.  Bake uncovered at 400 for 15-20 minutes.

In the drippings, saute the shallot, add the garlic and saute about another minute or 2. Add the chicken broth (or wine / light beer), lemon juice, herbs and lemon zest.  Cook over medium heat until the liquid is reduced by about half. Add the cream and cook until thickened.  Stir in the melted butter until melted. Add the Parmesan cheese and cook for another 30 seconds or so.

Once the chicken is done, pour the sauce over the chicken!

On the side:
Broccolini and Mushrooms.
Saute another finely chopped shallot, a few cloves of garlic in olive oil.  Once the Shallot and garlic are tender, add your choice of mushroom and broccolini.  Saute for 3-5 minutes. Just before this was finished I drizzled a little Balsamic Vinegar on top... added a great flavor!

Enjoy this one, Nick sure did, there were no left overs on this meal!


  1. Kristie - Wow, that picture looks like it came from a magazine. Nice work!! Wish you lived closer so we could taste these masterpieces you are making. It's fun to read this. Nice work - Love ya, Mom

  2. Hey Kristie - I am excited about trying some of your menus - I usually cook for about 15 - Sunday lunch for the entire family - I only do those once a month - I am looking forward to a nice variety. Home for Spring Break - so I will definitely try one of these. You sound like you are doing great. - Encourage your mom to come and visit me.