Lemon Sage Baked Chicken With Olives Recipes
OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE
Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
CHICKEN BREAST WITH LEMON SAGE BUTTER
Putting the sage butter under the skin will keep the breasts moist and adding a wonderful taste. Very Easy!
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl blend together the sage, butter, and lemon juice with a fork until smooth. Add the salt and pepper to taste and set 2 tablespoons of the mixture aside.
- Rub the remaining butter mixture underneath the skin on each breast. Do not remove the skin. Rub the with the 2 tablespoons of the remaining butter mixture on the outside of the breast.
- Place the chicken skin side up on a roasting pan. Bake the breast in a preheated oven for 35 to 40 minutes or until the juice runs clear. Place the chicken on a warm plate and deglaze the roasting with the dry white wine. Simmer the pan juices a bit to reduce and serve over the chicken.
Nutrition Facts : Calories 337, Fat 21.2, SaturatedFat 8.8, Cholesterol 113.2, Sodium 172.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 30.4
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