A delightful twist on a classic chicken dish, featuring a crispy herb crust and a rich, creamy sage sauce.
Pound the chicken breasts to an even thickness.
Use a plastic wrap to cover the chicken while pounding to avoid mess.
Whisk together eggs, cornstarch, and lemon juice in a shallow dish.
Ensure the mixture is smooth for even coating.
Combine breadcrumbs, parmesan, parsley, salt, pepper, and lemon zest in another shallow dish.
Mix thoroughly to distribute the flavors evenly.
Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.
Press the breadcrumbs gently onto the chicken for better adherence.
Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown on both sides.
Avoid overcrowding the skillet to ensure even cooking.
Transfer the skillet to a preheated oven at 450°F and bake until the chicken is cooked through.
Use a meat thermometer to check the internal temperature reaches 165°F.
Sauté shallots in butter in a small saucepan until softened.
Cook on low heat to avoid burning the butter.
Add wine, cream, and broth to the saucepan and simmer until reduced by half.
Stir occasionally to prevent sticking.
Whisk in the remaining butter and add sage, salt, and pepper.
Add the sage at the end to preserve its fresh flavor.
Serve the chicken topped with the creamy sage sauce.
Garnish with extra parsley for a fresh touch.
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