Post by JJ Judkins on Sept 14, 2008 12:35:06 GMT -6
Chicken Breast With Sage and Lemon
1 whole chicken breast, sliced in two
sage fresh, 6 to 8 leaves, whole, more to taste, you
could also use dried oregano
1 tbsps. butter
1 tbsp. lemon juice
1 to 2 tbsps. dry white wine or white grape juice
salt and freshly ground pepper
Slice chicken breast in half and pat dry with paper
towel (will brown better), season with salt and
pepper.
Heat in a medium sized skillet along with sage leaves,
when butter is hot and begins to bubble, raise heat to
medium high and add chicken breasts.
Brown on both sides, 1 1/2 to 2 minutes per side.
Remove to separate warm plate.
Add lemon juice to pan and scrape dripping from bottom
of pan, add the wine or more lemon juice and a
teaspoon of water and heat through, reducing (just
below a simmer until liquid thickens) slightly.
Return chicken to pan, heat through, 1 to 2 minutes.
Serve. Yields 2 servings.
1 whole chicken breast, sliced in two
sage fresh, 6 to 8 leaves, whole, more to taste, you
could also use dried oregano
1 tbsps. butter
1 tbsp. lemon juice
1 to 2 tbsps. dry white wine or white grape juice
salt and freshly ground pepper
Slice chicken breast in half and pat dry with paper
towel (will brown better), season with salt and
pepper.
Heat in a medium sized skillet along with sage leaves,
when butter is hot and begins to bubble, raise heat to
medium high and add chicken breasts.
Brown on both sides, 1 1/2 to 2 minutes per side.
Remove to separate warm plate.
Add lemon juice to pan and scrape dripping from bottom
of pan, add the wine or more lemon juice and a
teaspoon of water and heat through, reducing (just
below a simmer until liquid thickens) slightly.
Return chicken to pan, heat through, 1 to 2 minutes.
Serve. Yields 2 servings.