Lemon Sage Chicken

Course Main
Cuisine N/A
Keyword chicken, lemon, poultry, sage
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 3 -4 Servings


  • 1 1/4 pounds boneless skinless chicken breasts
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • All purpose flour for coating
  • 2 large eggs
  • Juice of 1 lemon + additional wedges for serving
  • 4 sprigs sage
  • 1/2 cup dry white wine
  • 3/4 cups chicken broth
  • 1-2 tablespoons unsalted butter


  • To prepare chicken, slice each breast in half horizontally. Cover 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 1/4 inches thick. Season lightly with salt and pepper.
  • In a large skillet, drizzle olive oil over medium heat. Fill a rimmed plate with a layer of flour. Sprinkle lightly with salt. In a shallow bowl, beat together eggs and juice from lemon.
  • Cover each chicken piece with flour, then dip in the beaten eggs, coating the entire surface. Place in heated skillet and cook until the bottom turns golden, about 2 minutes. 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.
  • Remove remaining oil from skillet. Add wine, chicken broth, and increase heat to medium high. Once the liquid is reduced by half, after about 5 minutes, add butter.
  • Serve chicken topped with fried sage leaves, sauce, and lemon wedges.