Chicken Scallopine with Lemon Butter Sage Sauce

I don’t know about you, but chicken finds its way onto my menu every single week, and sometimes more than once.  It’s quick, it’s easy, and I always have some of it in my freezer, and as a result, I am always trying to figure out the next great chicken recipe…especially one that can be made with other stuff I already have in my house.  Not that I have anything against going to the supermarket, but let’s just say we have had more than our fair share of snow lately, and it’s been hard to leave my nice warm kitchen.  And since I happened to have all the ingredients for this one, including a handful of sage…hello, chicken scallopine with lemon butter sage sauce!

The scallopine part is pretty much the way you always make it.  Pound some boneless chicken breasts until they are nice and thin.  Then you are going to dunk them in some flour, then some egg, then some bread crumbs.  Don’t mess around with these three steps – I’ve learned from hard experience that this is the best way to keep your lovely coating from staying on your chicken where it is supposed to be.

Now cook them in a little oil until they are golden and perfect, and then set them aside while you make the sauce, which is as simple as melting butter in that same skillet, adding a bunch of sage leaves with a little lemon juice, and cooking all up for about a minute until the sage leaves are just the tiniest bit crispy.  When you serve it up, drizzle a little butter sauce over each scallopine, and make sure everyone gets their fair share of the delicate little sage leaves.

Because I also happened to have some carrots and some sour cream in my fridge, I served this with some carrot puree on the side, and life was pretty much perfect.  There’s nothing like a chicken dinner!

Chicken Scallopine with Lemon Butter Sage Sauce

Serves: 4 servings

Ingredients
  • 4 chicken breast halves, pounded thin
  • ¼ cup flour
  • 2 eggs, beaten
  • ½ cup fresh bread crumbs
  • Salt and pepper
  • ¼ cup canola oil
  • 1 stick butter
  • 20 fresh sage leaves
  • 1 lemon, juiced
Instructions
  1. 1. Heat canola oil in a large skillet over medium high heat.
  2. 2. Dip the chicken first into the flour, then the egg and finally the breadcrumbs, pressing them slightly so they stick. Gently lay them into the hot oil and cook until golden, about 4 minutes per side. Remove and set aside.
  3. 3. Add the butter to the skillet. When it is melted, add the sage and the lemon juice and cook for about another minute until the sage leaves are slightly crispy. Pour the butter sauce into a heat-proof measuring cup.
  4. 4. Put one chicken scallopine on each plate, drizzle with the butter sauce, scatter some of the crispy sage leaves on top and serve,
Yum

Comments

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  1. I think I’ve made several versions of this in my day! It’s such an easy, quick dinner on nights where I don’t feel like doing a lot…or don’t feel like leaving the house (like tonight, where we’re waiting on a huge snowstorm).

  2. I need to forward this onto my mom…she pretty much makes chicken daily and I’m pretty sure my sister is sick of all the usual suspects. This will definitely spruce things up a bit.

  3. A simple, savory chicken recipe is always welcomed :) I love the addition of the carrot puree to the dish!

  4. Thanks for yet another great recipe. Made this for dinner two nights ago and it was delicious! I used Panko. I served it with roasted cauliflower and a mixed green salad…just perfect!

    • Sounds just perfect! I keep forgetting how fabulous cauliflower is – I just made a new soup with it that I love. :)

  5. This was delicious! I’ve made breaded chicken for years, but the lemon butter sage sauce made this exceptional. Seriously, I’d never had sage leaves cooked in a way that made me want more sage leaves. I froze the leftover sage leaves for when I make this again. Thanks Kate!

    • Sage is the best! I can’t wait until I can plant my summer crop of it so I can pick it from right outside my kitchen door!

  6. caroline k says:

    this was wonderful!!! i love the fried sage – i think i hogged most of it! :) my 7 year old was a huge fan of this recipe too! thank you for posting!

  7. Making this AGAIN for dinner tonight. This has become a favorite around my house. Got some fresh sage from my friend, and looking forward to this delicious, tangy chicken dish. Thank you!

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