Lemon-Sage Chicken Cutlets

I have to confess, I think I have a problem. I think I'm addicted to sage. I use it every chance I can. I love it. 

I typically pair it with foods associated with autumn, like butternut squash. When I saw it paired with lemon in this chicken dish in Food Network Magazine, I put it on my list to try. 

This dish is the perfect summer meal. It is light in flavor. The flour coating cooks to a nice crisp in the pan. It's filling, but not gut-busting.  It's a meal that, on a night when Liam won't go to bed until 8 pm, having a late dinner won't leave me with heartburn all night. 

The original recipe called for slicing a chicken breast in half and pounding them thin to create cutlets, but to save time, I bought Perdue Thin-Sliced chicken breasts. I chose to serve the chicken with steamed broccoli, since lemon complements it so well. Spinach and kale also pair nicely with lemon. Couscous or wild rice would make a great starchy side. 


Lemon-Sage Chicken Cutlets
Source: Food Network

Ingredients

• 4 thin-sliced chicken breasts
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 large eggs
• Juice of 1 lemon, plus lemon wedges for serving
• 3 tablespoons extra-virgin olive oil
• 4 sprigs sage, leaves only
• 1 ¼ cups low-sodium chicken broth
• 2 tablespoons unsalted butter

Directions

1. Place about half a cup of all-purpose flour in a shallow dish. Season with salt and pepper. In another shallow dish, beat the eggs with the lemon juice.
2. Heat the olive oil in a large skillet over medium heat. Dredge each chicken cutlet in the flour, shake off the excess, then dip in the egg mixture. Place in the skillet and cook for two minutes, until nice and brown.
3. Flip each cutlet, and add the sage leaves to the pan. Cook another two minutes, then remove the chicken and the sage leaves to a plate lined with paper towels. Tent with foil to keep warm.
4. Drain the oil from the pan, then add the chicken broth, scraping the bottom with a wooden spoon to loosen any stuck bits of chicken. Increase heat to high, and boil broth for five minutes to reduce by half. Remove from the heat and swirl in the butter.
5. Plate the chicken, and spoon some of the sauce over. Serve with lemon wedges.