Lemon Sage Chicken

                                                                                                                         

John 16:33 I have said these things to you, that in me you may have peace. In the world you will have tribulation. But take heart; I have overcome the world.”

Lemon sage sauce

¼ cup onion, finely chopped

1 tablespoon garlic, chopped

2 tablespoons fresh sage, finely chopped

2 tablespoons parsley, chopped or 2 teaspoons dried parsley

¼ cup lemon juice

1 tablespoon lemon zest

½ cup white wine

1 cup heavy cream

6 tablespoons salted butter, cold

Salt and pepper

Batter

3 eggs, whole

¼ cup fresh parmesan cheese, grated

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

Chicken

10 chicken tenderloins

2 cups flour, seasoned with

Salt and black pepper

½ cup olive oil

Pre-heat oven to 350ºF.

To make the BATTER, combine eggs, cheese, parsley and basil together in a large mixing bowl. Set aside.

Dredge chicken in the flour mixture and dip it in the batter; coat evenly on both sides.

Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.

Transfer chicken from skillet into a baking pan.

BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

To make the SAUCE, drain 3/4 of the oil from skillet and add the onions, garlic and herbs.

Sauté over medium heat until onions are transparent.

Add lemon juice, lemon zest, and white wine and reduce liquid by 1/2.

Add heavy cream and simmer until the sauce has thickened slightly.

Remove pan from heat and whip in the cold butter. Salt and pepper to taste.

To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.