So here is the first new thing I’ve cooked in 2012. This is from the December ’11 issue of Food Network Magazine, and it was really quick and delicious. A lot like a piccata, but I liked the fried sage twist. I made lemon spaghetti with it.

I definitely should have used a bigger pan for this to get a nice coating on the outside, but my favorite pan was in the dishwasher. Sometimes you use what you’ve got, and I was in too much of a hurry to cook in batches. Next time, I will do it right (these are the things that happen when cooking while pregnant, exhausted, and fighting a cold). Still, this will be going into the weeknight dinner rotation.

Lemon-Sage Chicken Cutlets (from Food Network Magazine)

2 large skinless, boneless chicken breasts (about 1 1/4 pounds) **I just bought cutlets, which meant a few extra minutes of cooking time.
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

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. **Or just buy cutlets, like I did.

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.