- 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
- 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
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1 to 2 tablespoons unsalted butter
- Warm Farro Salad or other grains, for serving (optional)
Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
Per serving: Calories 430; Fat 17 g (Saturated 4 g); Cholesterol 175 mg; Sodium 142 mg; Carbohydrate 23 g; Fiber 1 g; Protein 39 g
Photograph by Antonis Achilleos