by JulieBee
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my 3 recipes »
Photo by Sarah Shatz
4 boneless skinless chicken breasts or chicken cutlets Ask a question about this ingredient
3 tablespoons fresh squeezed lemon juice Ask a question about this ingredient
28 Fresh sage leaves Ask a question about this ingredient
3 tablespoons extra-virgin olive oil Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
sea salt and freshly ground black pepper to taste Ask a question about this ingredient
Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.
Ask a question about this stepAfter 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.
Ask a question about this stepIn 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.
Ask a question about this stepRemove 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.
Ask a question about this stepThis was great! Clean and simple. Sage is an underused and delicious resource - thanks for a new way to use it!
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!
Made this tonight and really enjoyed it. Simple, balanced flavors and quick to make - perfect. Thanks
Nozlee is the Assistant Editor of Food52.
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.