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Sage-Brushed Chicken with Browned Onion Sauce

Source of Recipe


From "The Empty Nest Cookbook" by Joy Smith






List of Ingredients



• 2 boneless, skinless chicken breast halves
  
• 2 Tbsp flour
  
• About 1/2 tsp salt, divided
  
• 1/4 tsp ground black pepper, divided
  
• 1 tsp dried sage leaves, divided
  
• 1-1/2 Tbsp olive oil
  
• 1/2 cup finely sliced onions
  
• 1 medium clove garlic, minced
  
• 1/4 cup dry vermouth or white wine
  
• 1/2 cup reduced-sodium and fat chicken broth
  
• 2 tsp Dijon mustard
  






Instructions



1. Heat oven to warm, about 175º F. Place a large heavy skillet on medium-high heat. Combine flour with half the salt, pepper and dried sage. Dredge chicken in mixture.
   
   
2. Pour oil into the hot skillet. When hot, place chicken in pan and sauté about 4 to 5 minutes per side, until chicken is cooked through. Transfer to a plate in the warm oven.
   
   
3. Reduce heat to medium. Put onion into the hot skillet and fry a couple of minutes, until well-browned. Add garlic and stir 30 seconds. Pour vermouth into pan and boil 1 minute. Add broth and remaining 1/2 teaspoon dried sage. Cook until reduced by half. Stir in Dijon and any juices that have accumulated around the chicken. Cook 1 minute. Taste and adjust seasonings with salt and pepper, if necessary. Spoon sauce over chicken and serve.
   
   Makes 2 servings.