3 garlic cloves, minced or 1 TBS jar minced garlic
1/2 cup white wine
Juice of one lemon
Zest of one lemon
1/2 to 1 cup heavy whipping cream
1 cup chicken broth
2 TBS corn starch
Instructions
Cut the chicken breasts in half vertically, then cut the fat half of the chicken in half leaving three thin parts of chicken per breast. Put the flour in a medium bowl and add the cheese, flour, basil, parsley and salt and pepper, mix. Heat 1 TBS oil and 1 TBS butter in a large deep frying pan. Moisten the chicken pieces and dredge through the flour mixture.Brown the chicken on med-high heat for aprx 4-5 mins per side with the lid ON. Remove the chicken to a plate and cover to keep warm.
Reduce heat to medium. To the hot pan, add remaining oil and butter. Add diced onions and garlic and saute until tender; about 3mins.
Add the wine to deglaze the pan, scrape up bits. Add the chicken broth, and remaining ingredients except the whipping cream. Simmer for 10 mins until slightly reduced. Whisk the cornstarch into the whipping cream and gradually add to the pan, stirring constantly. Add the chicken back to the pan, cover and simmer for 15 to 20 mins.
Serving
Suggestions
Serve with egg noodles or over mashed potatoes; peas, broccoli or any green make a good side.
Originally Submitted
6/13/2017
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