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Sage and Lemon Chicken
For years, we thought of sage only in terms of dressing for chicken or turkey and, even
in that role, not very often. Then, we discovered the joys of sage fresh from the garden.
This, we concluded, is an altogether different matter.
That said, either rosemary or tarragon are terrific alternatives for sage in this
particular recipe.
| 2 skinless, boneless chicken breasts, halved |
3 T. lemon juice |
| 5 T. olive oil |
2 dozen sage leaves |
| 3 T. butter |
salt and freshly ground pepper to taste |
| 1 lemon, thinly sliced for garnish |
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- In a glass (or Corningware) dish, mix the lemon juice, 3 T. of the olive oil, and the
sage leaves. Add the chicken breasts, turning them to coat. Cover the dish, and set it
aside at room temperature for 30 minutes.
- Remove the chicken from the marinade, and pat the breasts dry with a paper towel.
Separate the marinade and the sage, reserving both.
- Melt the butter and the remaining oil in a large skillet. When the butter is hot and
bubbly, add the chicken, cooking the first side until it browns (5-7 minutes). Turn the
chicken, season it with salt and pepper, and add the sage to the skillet. The second side
will require another 7-10 minutes to brown.
- Remove the skillet from the heat. Transfer the breasts to a cutting board, and cut
them on the diagonal into thick slices. Lay the sage on top of the chicken on a serving
platter, and cover loosely with foil.
- Drain any fat from the skillet. Add the reserved marinade, heating and stirring as
the liquid first boils then reduces to a glaze (about 1 minute). Pour this over the
chicken. Arrange the lemon slices on the breasts, and serve.
4 servings
Source: Patricia Wells' Trattoria
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