September 20, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, New England, Quick Meals, Entertaining, Romantic Dinner, Valentine's Day, Weeknight Meals, Stove Top, Wine, Make it from scratch, Butter/Margarine, Boneless Pieces more
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"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."
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.
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We loved it! Company loved it! Definitely will make it again, and soon.
Great chicken even with my subs -- I used cajun seasoning in place of the poetry seasoning and only had one egg. Enjoyed the chicken with rice and broccoli. Thanks for sharing!
Great chicken. Really easy, too. Will be making this again.