• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Lemon Sage Chicken

19 June, 2013 by Tara 1 Comment

  • Facebook
  • Threads
  • Bluesky
Jump to Recipe - Print Recipe

A recipe for Lemon Sage Chicken! Thin pieces of chicken are breaded in a lemon parmesan crust and pan-fried until golden with fried sage leaves.

Lemon Sage Chicken on a white plate with orzo and arugula.

I’m growing sage in my garden for the first time this year and needed a recipe to trim the plant a little. This Lemon Sage Chicken is a great way to use up a few of the leaves! It also only takes about 30 minutes to prepare for an easy and delicious weeknight meal.

Thin pieces of chicken are coated in flour, then dipped in a lemon egg mixture, and finally coated in parmesan and lemon seasoned breadcrumbs. They are pan-fried until golden on each side along with the sage leaves and served with a light wine sauce.

I paired the Lemon Sage Chicken with orzo and arugula. Other delicious options include mashed potatoes, pan-fried potatoes, rice, spinach, green beans, asparagus, and/or broccoli.

A Few Lemon Sage Chicken Tips

Two photo collage of Lemon Sage Chicken in a pan and on a white plate.

For even less prep, I sometimes buy chicken that is already thinly sliced (to 1/4 inch, 6 millimeters) and ready to simply coat in the flour, eggs, and breadcrumbs.

Adjust the heat as needed between medium and medium-low to brown the chicken evenly while also cooking through the center to 165˚F (74˚C). The thinly sliced chicken will cook fairly quickly, take care not to overcook.

Add the chicken to the skillet in batches if needed to cook in a single layer without overcrowding.

If cooking the chicken in batches, preheat an oven to 170˚F (75˚C). Place an oven-safe wire rack over a rimmed baking sheet and place in the oven. After frying, put the chicken on the wire rack to keep warm as you cook the remaining pieces.

Adding the cornstarch to the chicken broth is optional, but it helps thicken the sauce.

Taste the sauce and season with salt and pepper if needed. The amount needed will depend on the salt content of the broth.

Looking for more chicken recipes?

Try my:

  • Dak Bulgogi (Korean Soy-Marinated Chicken)
  • Teriyaki Chicken Hand Rolls
  • Mini Fried Chicken and Waffles
Close up of Lemon Sage Chicken on a white plate with orzo and arugula and more chicken in a pan.

Lemon Sage Chicken Recipe

Adapted from Food Network

Lemon Sage Chicken on a white plate with orzo and arugula.
Print Pin
3 from 1 vote

Lemon Sage Chicken

A recipe for Lemon Sage Chicken! Thin pieces of chicken are breaded in a lemon parmesan crust and pan-fried until golden with fried sage leaves.
Course Main
Cuisine N/A
Keyword chicken, lemon, poultry, sage
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
0 minutes minutes
Total Time 35 minutes minutes
Servings 4 Servings

Ingredients

  • 1 pound (450 grams) boneless skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (65 grams) all-purpose flour for coating
  • 2/3 cup (80 grams) plain breadcrumbs
  • 1/3 cup (17 grams) freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon plus more for serving
  • 2 large eggs
  • 1/4 cup (60 grams) olive oil
  • 4 sprigs fresh sage
  • 2 cloves garlic peeled and minced
  • 1/2 cup (120 milliliters) dry white wine
  • 1 cup (240 milliliters) chicken broth
  • 2 tablespoons (30 grams) unsalted butter
  • 1/2 tablespoon (4 grams) cornstarch
  • 1/2 tablespoon (7 milliliters) water

Instructions

  • Slice each chicken breast in half horizontally. Cover a work surface with plastic wrap. Place the chicken halves on plastic wrap and cover with another sheet of plastic wrap. Use a mallet to pound each piece of chicken until it is evenly 1/4 inches (6 millimeters) thick. Season each side with salt and pepper.
  • Place the flour on a rimmed plate.
  • On another plate, combine the breadcrumbs, parmesan, salt, pepper, and zest from the lemon.
  • In a wide bowl, briefly beat together the eggs and juice from the lemon.
  • In a large wide pan, place olive oil over medium heat.
  • Coat a thin piece of chicken thoroughly in the flour, then dip in the beaten eggs to cover. Allow the excess egg to drip off, then coat all sides in the breadcrumb mixture. Repeat with remaining chicken.
  • Place the prepared chicken in a single layer in the heated skillet (in batches if needed) and cook until the bottom turns golden, about 2 minutes. Adjust heat between medium and medium low as needed to brown the chicken and cook through the center.
  • Flip the chicken to cook the other side and add leaves from the sage sprigs. Once golden and cooked through, remove chicken and sage to a towel lined plate.
  • Add the garlic to the pan and cook until just fragrant, 30 seconds to 1 minute. Pour in the wine, scraping any browned pieces on the bottom of the pan, then pour in the chicken broth. Increase the heat to medium high.
  • Once the liquid has reduced by half, add the butter. Adjust seasonings to taste with salt and pepper if needed.
  • In a small bowl, whisk together the cornstarch and water. Pour into the liquid while whisking and continue to cook until thickened.
  • Serve the chicken immediately topped with fried sage leaves, sauce, and lemon wedges.
  • Facebook
  • Threads
  • Bluesky

Filed Under: Chicken, Meat

Previous Post: « Phở Bò (Vietnamese Beef Noodle Soup)
Next Post: Dukkah (Egyptian Nut and Spice Mix) »

Reader Interactions

Comments

  1. Lois Heckel

    17 May, 2025 at 6:36 pm

    3 stars
    Lacked flavor. Was not my favorite. Tasted ok, but lacked “wow”. Sorry.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me .

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,177 other subscribers
  • Facebook
  • Instagram
  • Pinterest

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,177 other subscribers

Privacy Policy

Copyright © 2025 Tara's Multicultural Table on the Foodie Pro Theme