Chicken Breast with Fresh Sage

By • January 2, 2010 • 11 Comments



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
  1. Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.
  2. After 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.
  3. 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.
  4. 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.
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Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (11) Questions (0)

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3 months ago ihaventpoisonedyouyet

This recipe proves that simplicity isn't boring. This is a dish anyone can make easily and it is hard to screw it up. The sage is wonderful and not at all overpowering, the lemon adds just the right amount of bite. You can dress it up with a sophisticated side dish or just serve it with salad.

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10 months ago heroincookies

I made this for a woman I work as a personal chef for, and she loved it. Beautiful flavors (and smells!). Thanks for sharing!

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11 months ago Sabine Gagnon

Made this tonight! YUM! The flavors are excellent. My chicken breasts were a little uneven in size. Next time I'll pound them to equal sizes so everything can be done around the same time. Rookie mistake on my part. Thanks for sharing the recipe!

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about 1 year ago Chloe8

Low fat, high protein, and sage. One of my favorite Chicken recipe.

Hawaii_sunrise

about 1 year 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.

Stringio

over 1 year ago Graziella CabinFever Giordano

with lrmon risotto...will rate later if I remember

Julistache

almost 2 years 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...

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almost 3 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.

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about 3 years ago lpenney14

This was great! Clean and simple. Sage is an underused and delicious resource - thanks for a new way to use it!

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about 3 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!

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almost 4 years ago imwalkin

Made this tonight and really enjoyed it. Simple, balanced flavors and quick to make - perfect. Thanks