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Sage Chicken with Lemon Sauce 6 boneless chicken breast halves 2 tablespoons flour Salt and pepper 2 tablespoons butter 1 tablespoon olive oil 10 sage leaves 1/2 cup chicken broth 1/4 cup dry vermouth 1/4 cup whipping cream Place chicken breasts on large surface and roll with rolling pin until breasts are 1/4 inch thick. Put flour on a plate. Dredge chicken breasts in flour. Sprinkle with salt and pepper. Set aside. Melt butter and oil in skillet large enough to hold chicken breasts without crowding. Add sage leaves and saute for a few minutes. Remove and set aside. Add chicken breasts and saute on both sides until lightly colored. Add broth. Lower heat to a simmer and cook chicken on both sides until its slightly underdone. Remove chicken and set aside. Add vermouth and lemon slices to pan and boil for 3 minutes, scraping up bits of chicken from the bottom of the pan. Remove lemon slices. Add cream and sage leaves and simmer for a minute, stirring constantly, until cream is warm and sauce has thickened. Return chicken to pan, divide lemon slices and sage among the pieces. Top each serving with a spoonful of sauce. |