Chicken Francaise With Garlic & Sage Butter
September 20, 2016
"This recipe comes from Cranmore Mt. Lodge located in North Conway, New Hampshire (White Mountain region). I'm not sure if it is still on their menu, but it was about 20+ years ago."
- Serving Size: 1 (327 g)
- Calories 529.8
- Total Fat - 37.9 g
- Saturated Fat - 15 g
- Cholesterol - 279.1 mg
- Sodium - 849 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 3.8 g
- Sugars - 3.3 g
- Protein - 23.3 g
- Calcium - 94 mg
- Iron - 2.9 mg
- Vitamin C - 58.4 mg
- Thiamin - 0.1 mg
Between 2 plastic wrap sheets, pound each chicken breast lightly; set aside.
Combine flour, salt, pepper, and poultry seasoning in a large plate or pie plate; set aside.
In a medium bowl, beat eggs; set aside.
In a small bowl, mix butter, garlic, onion, and fresh sage leaves; set aside.
Dredge chicken in the seasoned flour mixture, then dip it into the beaten eggs.
In a medium cast iron skillet, heat oil over medium heat. Saute chicken until browned on both sides.
Lower heat and carefully add lemon juice and white wine.
Add softened butter mixture to the center of the pan. Remove pan from heat when butter is mostly melted.
Serve chicken over rice and top with the butter sage sauce.
Tips & Variations
No special items needed.