Saturday, August 11, 2012

Sage Chicken Recipe

We are all so busy during the week with work, errands, cleaning, etc. and there is barely any time to make dinner.  I was having one of those busy nights this week, and I was pleasantly surprised that {with very little effort}  I could make this sage chicken that packed a lot of flavor! 

Honestly, how can you go wrong with a butter, sage, wine sauce!  We picked some beautiful sage from our CSA herb garden and came up with this simple, easy and only 6 ingredient recipe.  The chicken cooks nice and plump in the wine, while being coated with a silky, smooth sage infused butter.  Just heavenly.  We served it up with some CSA string beans and yellow squash.  This sage chicken was definitely the star on the plate!  Have I sold you yet? 

Sage Chicken Recipe
Serves 4

4 skinless chicken breasts
2 tablespoons butter
4 large fresh sage leaves, chopped
1/2 cup white wine

First, pound your chicken breasts to create an even thickness through the entire piece of meat.  To do this place the chicken breasts between two sheets of plastic wrap, and with a meat mallet, rolling in, or flat surface of a small frying pan, pound the chicken breasts out about 1/2 inch thickness.  Next, season both sides of the chicken with salt and pepper.

In a large frying pan, add butter and chopped sage.  Melt the butter over medium-high heat.  Add the seasoned chicken breasts to the melted sage butter and cook for 6-7 minutes.  Once the first side of the chicken has browned, add in the wine and flip each chicken breast to brown the other side.  Cook for another 6-7 minutes until chicken is no longer pink. 

Place chicken on a serving dish and pour the wine sauce over top. 

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