This is a dish that I would often order in a restaurant if it's on the menu and the other night, I wanted to make a version myself. I used the base chicken recipe and the method from the Chicken Parmesan that I often make but finished it with a lemon butter sage sauce & added an arugula & fennel salad.
Start by preparing the chicken breasts like this Chicken Parmesan recipe but instead of topping it with mozzarella, marinara & basil, top it with the sauce and salad recipes below!
Lemon Butter Sage Pan Sauce
3 tablespoons cold unsalted butter, cut into tablespoons
1 medium shallots, minced
1/2 cup heavy cream
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium broth
1 tablespoon chopped fresh sage
1 teaspoon freshly squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground pepper
1/2 cup heavy cream
1/2 cup dry white wine
1/2 cup chicken stock or low-sodium broth
1 tablespoon chopped fresh sage
1 teaspoon freshly squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground pepper
In a medium saucepan, melt 1/2 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to ¾ cups, 20 minutes. Remove from the heat and whisk in the remaining 2.5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
Arugula & Fennel Salad
1 5oz container arugula
1 fennel bulb, shaved
1/3 c. freshly grated parmigiano reggiano + more for shaving over salad
1 large lemon
1/3 cup olive oil
1 tsp. honey
1.5 tsp Dijon mustard
Whisk together the parmigiana cheese, lemon zest, lemon juice, olive oil, honey & dijon mustard really well and let it stand for 10-15 minutes. Massage it into the arugula & fennel (you may not use all of it). Top with some shaved parmigiana reggiano & freshly ground pepper.
