Chicken with Lemon Sage Sauce and Saffron Rice

I saw this chicken on the Olive Garden website and I just HAD to try it. I was like wow that looks fancy. I also decided to try a fancy rice and got this recipe for Saffron rice Allrecipes.com. Which is fast becoming my fave website.

Chicken with Lemon Sage Sauce

Prep Time:	45 minutes
Cook Time:	45 minutes
Serving Size:	4 8 12

Ingredients
PICCATTA BATTER
6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh Romano cheese, grated
2 Tbsp fresh parsley, chopped (or 2 tsp dry)
2 Tbsp fresh basil, chopped (or 2 tsp dry)

CHICKEN
4 ea 6oz. chicken breasts, boneless skinless, split
2 cups flour, seasoned with salt and black pepper
1/2 cup olive oil (or as needed)

LEMON SAGE SAUCE
1/4 cup shallots, finely chopped
1 Tbsp garlic, chopped
2 Tbsp fresh sage, finely chopped
2 Tbsp parsley, chopped (or 2 tsp dry)
1/4 cup lemon juice
1 Tbsp lemon zest
1/2 cup white wine
1 cup heavy cream
6 Tbsp unsalted butter, cold
Salt and pepper to taste

Procedures
Pre-heat oven to 350ºF.

PICCATTA BATTER

1. COMBINE eggs, cheeses, parsley and basil together in a large mixing bowl.

CHICKEN

1. POUND chicken breasts until ¼” thick. Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
2. 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.
3. BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

SAUCE

1. DRAIN 3/4 of the oil from skillet and add the shallots, garlic and herbs. Saute over medium heat until shallots are transparent. Add lemon juice, lemon zest, white wine and reduce liquid by 1/2. Add heavy cream and simmer until the sauce has thickened slightly.
2. REMOVE pan from heat and whip in the cold butter. Season to taste with salt and pepper.

SERVE

1. POUR ¼ cup of sauce on plate and place chicken on top. Serve immediately.]

Saffron Rice

Ingredients

• 2 cups uncooked long-grain rice
• 3/4 teaspoon crushed saffron threads
• 4 tablespoons butter
• 6 whole cardamom seeds
• 4 whole cloves
• 3 cinnamon sticks
• 1 onion, chopped
• 3 cups boiling vegetable broth
• 1 teaspoon salt

Directions

1. Cover rice with cold water and set aside to soak for 30 minutes.
2. Soak saffron threads in 2 tablespoons boiling water.
3. Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly.
4. Pour in the boiling broth and stir in the salt and saffron.
5. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Conclusion:

Wow, one of the best things I have ever made. I am SUPER UPSET that my camera is not working, because I would love to show you guys what my food looks like. It was soo good, different in taste. Especially the rice, between the cardamom, cinnamon and saffron, it's such a different, but tasty feel,