Chicken Breasts With Fresh Sage

January 2, 2010


Author Notes: This chicken breast recipe is from Trattoria by Patricia Wells. I'm adding it because it goes very well with the Lemon Risotto recipe that I posted. Moreover, it's so easy with tons of lemony flavor.JulieBee

Serves: 2 to 4
Prep time: 45 min
Cook time: 20 min

Ingredients

  • 4 boneless, skinless chicken breasts (or cutlets)
  • 3 tablespoons lemon juice
  • 28 fresh sage leaves
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 teaspoons sea salt
  • Freshly ground black pepper, to taste
In This Recipe

Directions

  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 to 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.

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American|Lemon Juice|Sage|Chicken|Chicken Breast|Make Ahead|One-Pot Wonders|Entree

Reviews (15) Questions (0)

15 Reviews

violet L. June 13, 2018
I had high hopes for this recipe, but was somewhat disappointed with the finished dish. There just wasn't enough marinade to reduce after the chicken was removed from the pan, and there was too much olive oil. I think this dish could be improved greatly with a few tweaks. I absolutely loved the sage, however. I actually fried it beside the chicken in the pan until it was crisp, and served it as a tasty garnish with the chicken. My daughter and I loved the herb & will prepare it this way again!
 
wynn February 24, 2018
I have made this several times during summer dinner parties at the Lake. It has never failed and it is simply delicious. I have served it with a light spring risotto.<br />
 
Author Comment
JulieBee February 25, 2018
Hi Wynn, If you have a chance, try to the lemon risotto recipe (under my profile) to serve with the sage chicken. The risotto is "mantecared" with lemon, butter, cheese and a blend of sage, mint, and rosemary that blows everyone's mind with the first bite. It ties in beautifully with the chicken dish. Mangia!
 
wynn February 25, 2018
Thank you so much. I will definetly look it up and try next time.
 
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.
 
heroincookies September 17, 2013
I made this for a woman I work as a personal chef for, and she loved it. Beautiful flavors (and smells!). Thanks for sharing!
 
Sabine G. September 10, 2013
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!
 
Chloe8 June 7, 2013
Low fat, high protein, and sage. One of my favorite Chicken recipe.
 
Sammi M. June 5, 2013
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.
 
Graziella C. February 28, 2013
with lrmon risotto...will rate later if I remember
 
juliunruly October 24, 2012
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/RJnBxjE28-/
 
bkdice September 8, 2011
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.
 
lpenney14 July 20, 2011
This was great! Clean and simple. Sage is an underused and delicious resource - thanks for a new way to use it!
 
ashleyamore June 24, 2011
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!
 
imwalkin September 13, 2010
Made this tonight and really enjoyed it. Simple, balanced flavors and quick to make - perfect. Thanks