Tuesday, June 7, 2011

Lemon Sage Chicken

J and I had a great afternoon yesterday! After a long annoying journey to the beach we had a relaxing 2 hours by the ocean, even though it was a little cold. About 5:15 we decided we were ready to go, but with traffic we wanted to wait on that side of town for a while. We went to one of my fav places in Santa Monica, M Street Kitchen (formerly La Grande Orange). It was so fun! It was happy hour so we were able to have a drink and 2 sushi rolls for only $20! This is how you do it people, Happy Hour Rocks! I told J we would just have to act like we were old and have early dinner if we want to go out to eat. Next beach day I want to get J to Laguna Beach. It is so much prettier than Santa Monica. If only I can get my work-aholic husband to take a whole day off!!

This was a delicious dish! I especially loved the crust on the chicken.
Lemon Sage Chicken
For Chicken:
4-6 Chicken Tenders
2 eggs
3 Tbsp grated Parmesan (the green can)
1 Tbsp minced Parsley
1/2 tsp dried basil (I used Italian seasoning)
1/4 tsp salt
1/4 tsp pepper
1/3 cup flour
2 Tbsp olive oil

For Sauce:
1 small shallot- minced
2 Garlic cloves, minced
2 Tbsp white wine
1 1/2 Tbsp lemon juice
1/2 Tbsp minced parsley
1/2 tsp dried sage 
1/2 tsp Lemon zest
1/4 cup heavy cream
1 1/2 Tbsp cold butter, cubed
Place oil in a skillet and heat on medium. Pre-heat oven to 375.

In a bowl, mix together eggs, parmesan and seasonings. Place flour in a shallow bowl or plate.

Dredge chicken in flour.

Then dip in egg mixture.
Heat oil in a skillet and then put chicken in pan. I should have done this in batches...it was a little messy doing it all together.
Cook until golden on both sides.
Remove from skillet and put chicken in a baking dish. Cook in oven on 375 for 12 minutes. 
Cook minced shallot in the same skillet that chicken was cooked in. You may need to add 1 tsp of olive oil to the pan.
Get the zest, sage and parsley measured out and ready to dump in!
Add garlic to shallots and cook for 1 min.
Add lemon juice to pan.
Add wine and seasonings to pan.
Stir and cook for a few minutes until reduced by half.
Add cream and cook until thickened.
Remove chicken from oven.
Add  butter to sauce and stir until combined. Remove from heat and serve over chicken.
I also made some pasta and served the leftover sauce over it. 

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