I’m always looking for new ways to amp up the weeknight dinner staple, chicken breasts. Have you tried fried sage before? It is seriously delicious and has recently become one of my new favorite flavors. Last night we indulged in some one-pot lemon and sage chicken cutlets with a white wine sauce. Lightly breaded chicken cutlets dipped in an egg and lemon juice mixture, fried up in a skillet with some sage and topped with a simple white wine and lemon sauce. The lemon is present in three different ways in this recipe, but is somehow not overpowering. It brightens up the flavors a little bit and perfumes the sauce. Lemon and sage chicken cutlets are a simple, flavorful, and healthy family weeknight dinner. I served it on a bed of white rice with asparagus for a complete, and super satisfying meal.
Lemon, meet sage.
Once the chicken is all pounded and ready to go, things will move fast between the ‘stations,’ so I like to prep the flour and eggs first. Find a couple of shallow bowls or medium sized mixing bowls. Whisk the flour together with some salt in one, and the eggs and lemon juice in the other.
Slice each chicken breast horizontally to create 2 thin chicken cutlets. Place each cutlet on a cutting board, then cover with a clear plastic wrap. Pound until each cutlet is about 1/4 of an inch thick.
Remove the plastic wrap and season both sides with some salt and freshly ground pepper.
Heat the olive oil in a large skillet over medium heat. Dip each cutlet into the flour mixture, throughly coating both sides. Without shaking off any excess, transfer to the egg mixture, and coat both sides.
Place each coated cutlet into your preheated skillet and heat until lightly golden brown, about 3 minutes per side. Add the sage to the pan when you flip the chicken to give it a few minutes to crisp up.
Transfer both the sage and the chicken to a paper towel lined plate.
In the same large skillet you used to cook the chicken, pour in the dry white wine (I used a Chenin Blanc), and the chicken broth. Turn the heat up to medium high. Be sure and scrape up any browned bits from the bottom of the pan to incorporate as much flavor as possible. Let the liquid cook down until it has reduced in half, about 6 minutes.
Remove the pan from the heat and stir in the lemon zest and butter. Swirl the pan until the butter has melted. Sometimes I like to make this sauce to pour over white rice with an extra splash of lemon juice. It’s so simple yet luxurious. If you are finding that your sauce needs thickened up a bit, add in a teaspoon or so of cornstarch and stir. Pour this sauce over the chicken and sage and garnish with a few additional lemon wedges.