Olive Garden Chicken With Lemon Sage Sauce Recipe - Food.com (2024)

• PICCATTA BATTER

• 6 eggs, whole
• ¹⁄₄ cup fresh parmesan cheese, grated
• ¹⁄₄ cup fresh romano cheese, grated
• 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
• 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

• CHICKEN

• 4 (6 ounce) boneless skinless chicken breasts, split
• 2 cups flour, seasoned with
• salt and black pepper
• ¹⁄₂ cup olive oil (or as needed)

• LEMON SAGE SAUCE

• ¹⁄₄ cup shallot, finely chopped
• 1 tablespoon garlic, chopped
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons parsley, chopped or 2 teaspoons dried parsley
• ¹⁄₄ cup lemon juice
• 1 tablespoon lemon zest
• ¹⁄₂ cup white wine
• 1 cup heavy cream
• 6 tablespoons unsalted butter, cold
• salt and pepper

directions

• Pre-heat oven to 350ºF.
• To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
• To prepare the CHICKEN, pound chicken breasts until ¼” thick.
• Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
• Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
• Transfer chicken from skillet into a baking pan.
• BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
• To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
• Saute over medium heat until shallots are transparent.
• Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
• Add heavy cream and simmer until the sauce has thickened slightly.
• Remove pan from heat and whip in the cold butter.
• Season to taste with salt and pepper.
• To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.