Ingredients
- 24 ounces boneless skinless chicken breast (6 ounce each)
- 1/2 cup all-purpose flour (for dredging)
- 1 teaspoon sea salt (or Kosher salt)
- 1 teaspoon ground black pepper
- 2 teaspoons poultry seasoning
- 6 tablespoons butter
- 5 garlic cloves, minced
- 2 to 4 ounces minced yellow onion (1/2-1 small onion)
- 1 to 2 sprigs fresh sage leaves (lightly chopped)
- 3 large eggs, beaten
- 1/4 cup oil (vegetable oil)
- 2 lemons, whole (juice of)
- 1 cup white wine
How to Make
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Step 1: Between 2 plastic wrap sheets, pound each chicken breast lightly; set aside.
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Step 2: Combine flour, salt, pepper, and poultry seasoning in a large plate or pie plate; set aside.
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Step 3: In a medium bowl, beat eggs; set aside.
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Step 4: In a small bowl, mix butter, garlic, onion, and fresh sage leaves; set aside.
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Step 5: Dredge chicken in the seasoned flour mixture, then dip it into the beaten eggs.
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Step 6: In a medium cast iron skillet, heat oil over medium heat. Saute chicken until browned on both sides.
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Step 7: Lower heat and carefully add lemon juice and white wine.
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Step 8: Add softened butter mixture to the center of the pan. Remove pan from heat when butter is mostly melted.
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Step 9: Serve chicken over rice and top with the butter sage sauce.
We hope you enjoy this recipe!
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