Saturday, December 17, 2011

Sage Chicken

Sage Chicken
4 skinless, boneless chicken breasts
1/4 t sea salt and black pepper
Olive oil
½ C all-purpose flour
1-2 T chicken broth
3 T butter
2 sage sprigs
1 T minced shallots
1 t chopped fresh thyme
2 T lemon juice

It takes less than 45 minutes to make:  I served it with a variety of roasted vegetables and rice.

Place each breast between 2 sheets of plastic wrap (I used 2 thin plastic cutting boards) and pound to 1/4 inch thickness.  Sprinkle with salt and pepper.

Sage springs - chop and set aside.  The recipe said to take out the sage leaves after cooking, but I decided to leave them in, for more flavor

Yes, you are thinking that there are more than 4 breasts here on the plate - I made this dish for 12 people on a beautiful Spring day.   Heat a large skillet over medium-high heat.  Coat the chicken with flour.  Add olive oil to pan to cook the chicken, say a swig of it to coat the pan.

Saute for 4 minutes on each side or until done.  Then remove from pan.

Add butter, chicken broth and sage sprigs to the pan.  Cook over medium heat until the butter browns.  Add shallots and thyme and cook for 30 seconds.  Add lemon juice and cook for another 30 seconds.  Serve with chicken.  Garnish with sage leaves, if you want to.  Original recipe from my

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