Tangy Lemon And Sage Breaded Chicken
Serving Size / Yield
- 4 boneless, skinless chicken breasts
- 2 Tbs. vegetable oil
- ½ C. fresh lemon juice
- 1 tsp sage, minced
- 2 C. Italian-seasoned bread crumbs
- ½ tsp. fresh ground pepper
- Sage to garnish
- Lemon to garnish
sts so they are about ½ inch thick. Heat vegetable oil in a large skillet over medium-heat. In a small mixing bowl, add lemon juice. Coat each chicken breast in lemon juice and let sit for 4 minutes, turning once.
In a mixing bowl, combine sage, bread crumbs and pepper. Dip each chicken breast into the bread crumb mixture until fully coated. Add chicken breasts to heated pan. Cook 2 chicken breasts at a time to avoid overcrowding. Fry until golden brown for about 5-6 minutes on each side. Transfer to paper towel and repeat for remaining chicken breasts. Garnish with lemons and sage.