Lemon-Sage Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 large eggs, lightly beaten
• 1/4 cup grated Parmesan and Romano cheese blend
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons chopped shallot
• 3 garlic cloves, minced
• 1/4 cup white wine
• 4-1/2 teaspoons lemon juice
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried sage leaves
• 1 teaspoon grated lemon zest
• 1/2 cup heavy whipping cream
• 3 tablespoons cold butter

1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture.
2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375u0b0 for 15-20 minutes or until a thermometer reads 170u0b0.
3. In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

chicken breast halves, eggs, romano cheese, parsley, basil, salt, pepper, allpurpose, olive oil, shallot, garlic, white wine, lemon juice, parsley, sage, lemon zest, heavy whipping cream, cold butter

Taken from www.tasteofhome.com/recipes/lemon-sage-chicken/ (may not work)