![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Sauteed chicken breasts with fresh sage
Jul. 30th, 2006 07:30 pmOh my goodness. From Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy.
Served with pan-roasted red potatoes and steamed green beans. Wine was Bonny Doon Pacific Rim Dry Riesling.
I'm posting the recipe as written, but note that I added about 1/2 cup dry white wine (specifically Ferrari-Carano Fume Blanc) to the pan during Step 5.
4 skinless, boneless chicken breast halves
3 Tbsp freshly squeezed lemon juice
5 Tbsp extra virgin olive oil
28 fresh sage leaves
3 Tbsp unsalted butter
Kosher salt and freshly ground black pepper
2 lemons, halved, for garnish
1. Place chicken breasts in a glass baking dish. Add the lemon juice, 3 tablespoons of the oil and the sage leaves. Turn the chicken to coat evenly, cover, and set aside at room temperature for 30 minutes.
2. Remove the chicken from the marinade and pat dry. Strain the marinade into a small bowl; reserve the sage leaves separately.
3. In a large skillet, melt the butter in the remaining 2 tablespoons of oil over moderately high heat until hot and bubbly. Add the chicken breasts, smooth side down, and cook until evenly browned, about 5 minutes. Turn the breasts, and season the cooked side generously with salt and pepper. Tuck the reserved sage leaves around the chicken and cook until the chicken is browned on the bottom and just white throughout but still juicy, 5 to 10 minutes more. Do not scorch the sage.
4. Remove the skillet from the heat. Transfer the chicken to a cutting board and season the bottom side with salt and pepper. Slice the chicken breasts on the diagonal into thick slices, and arrange on a warmed serving platter. Place the sage leaves over the chicken.; Cover loosely with foil.
5. Discard the fat from the skillet. Heat the skillet over moderately high heat until hot. Add the reserved marinade and stir with a wooden spoon, scraping up the brown bits from the bottom of the pan. (It was at this point that I added the wine.) The sauce will boil almost immediately. As soon as it reduces to a brown glaze (less than one minute), pour the sauce over the chicken. Garnish with the lemon halves. Serve immediately.
Served with pan-roasted red potatoes and steamed green beans. Wine was Bonny Doon Pacific Rim Dry Riesling.
I'm posting the recipe as written, but note that I added about 1/2 cup dry white wine (specifically Ferrari-Carano Fume Blanc) to the pan during Step 5.
4 skinless, boneless chicken breast halves
3 Tbsp freshly squeezed lemon juice
5 Tbsp extra virgin olive oil
28 fresh sage leaves
3 Tbsp unsalted butter
Kosher salt and freshly ground black pepper
2 lemons, halved, for garnish
1. Place chicken breasts in a glass baking dish. Add the lemon juice, 3 tablespoons of the oil and the sage leaves. Turn the chicken to coat evenly, cover, and set aside at room temperature for 30 minutes.
2. Remove the chicken from the marinade and pat dry. Strain the marinade into a small bowl; reserve the sage leaves separately.
3. In a large skillet, melt the butter in the remaining 2 tablespoons of oil over moderately high heat until hot and bubbly. Add the chicken breasts, smooth side down, and cook until evenly browned, about 5 minutes. Turn the breasts, and season the cooked side generously with salt and pepper. Tuck the reserved sage leaves around the chicken and cook until the chicken is browned on the bottom and just white throughout but still juicy, 5 to 10 minutes more. Do not scorch the sage.
4. Remove the skillet from the heat. Transfer the chicken to a cutting board and season the bottom side with salt and pepper. Slice the chicken breasts on the diagonal into thick slices, and arrange on a warmed serving platter. Place the sage leaves over the chicken.; Cover loosely with foil.
5. Discard the fat from the skillet. Heat the skillet over moderately high heat until hot. Add the reserved marinade and stir with a wooden spoon, scraping up the brown bits from the bottom of the pan. (It was at this point that I added the wine.) The sauce will boil almost immediately. As soon as it reduces to a brown glaze (less than one minute), pour the sauce over the chicken. Garnish with the lemon halves. Serve immediately.
