Olive Garden Chicken With Lemon Marjoram Sauce - cooking recipe

Ingredients

24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
1 cup flour, seasoned with
salt and black pepper
3 whole eggs
1/3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil
3/4 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh marjoram, finely chopped
2 tablespoons parsley, chopped
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white zinfandel wine
1 cup heavy cream
3 ounces unsalted butter, cold
1 pinch salt and pepper (to taste)

Preparation

Preheat oven to 350\u00b0F.
PICCATTA BATTER:
Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
CHICKEN:
Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
Coat evenly on both sides.
Heat the olive oil in a large skillet on medium heat.
Carefully place it in the skillet and fry.
When edges are golden brown, turn over and brown the other side.
Transfer chicken from pan and place it in baking pan.
Place in a 350 degree oven for 10-12 minutes.
Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
Add the heavy cream and simmer until the sauce has thickened slightly.
Remove sauce from heat and whip in the cold butter.
Season to taste with salt and pepper.
Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.