Chicken Breast with Fresh Sage
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Author Notes: I am adding this chicken recipe because it goes so well with the Lemon Risotto recipe that I posted. Moreover, it is so easy with tons of lemony flavor. This recipe is also from Trattoria by Patricia Wells. - JulieBee
Serves 2-4
- 4 boneless skinless chicken breasts or chicken cutlets
- 3 tablespoons fresh squeezed lemon juice
- 28 Fresh sage leaves
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- sea salt and freshly ground black pepper to taste
- Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.
- After 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.
- In large skillet, melt butter and 2 tablespoons of olive oil until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown...about 5 minutes (cooking time will be much less if you are using cutlets).Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around the chicken and cook until chicken is browned on the bottom but still juicy... about 5-10 minutes more. Do not scorch the sage.
- Remove chicken to platter and season second side with salt and pepper. Scatter sage leaves on top and also add lemon wedges to plate. Cover loosely with foil. Discard any fat from skillet. Add reserved lemon marinade into skillet on high heat. Reduce to a glaze...add tablespoon of butter and pour over chicken. Serve asap. Yummy.
- This recipe is a Community Pick!
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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13 days ago Chloe8
Low fat, high protein, and sage. One of my favorite Chicken recipe.
15 days ago Sammi M
This was delicious! It's also inexpensive, easy, and it looks great on the plate. This is going to be one of my go-to chicken recipes.
4 months ago Graziella CabinFever Giordano
with lrmon risotto...will rate later if I remember
8 months ago juliunruly
This was fantastic. Highly recommended. I did it with a half poulet; browned in a cast iron skillet, both sides at high heat for 3 minutes each. I then finished in a 350 oven for 20 mins. http://instagram.com/p...
almost 2 years ago bkdice
I have an abundance of sage and don't use it all the much for summer cooking. This dish was SO easy and so tasty! I threw a splash of white wine into the glaze (since I had it open anyway :). Wonderful weeknight meal that I will definitely make again.
almost 2 years ago lpenney14
This was great! Clean and simple. Sage is an underused and delicious resource - thanks for a new way to use it!
almost 2 years ago ashleyamore
Precisely the recipe I could handle tonight. Fresh sage thanks to my CSA, chicken that must be cooked tonight, and a new bag of lemons. Add a glass of a spectacular chardonnay (not my usual, but tonight, oh, it fits!), and I'm a happy lady. Thanks for sharing!
almost 3 years ago imwalkin
Made this tonight and really enjoyed it. Simple, balanced flavors and quick to make - perfect. Thanks