Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken Breast with Sage and Lemon




Source of Recipe


Internet


List of Ingredients




1 whole chicken breast, sliced in two
1 tbsp butter
6 to 8 whole leaves fresh sage or more to taste (you could also use dried oregano)
1 tbsp lemon juice
1 to 2 tbsp dry white wine (or more lemon juice)
1 tsp water
salt and freshly ground black pepper


Recipe



Slice chicken breast in half and pat dry with paper towel (will brown better), season with salt and pepper; set aside.

Heat butter 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. Add salt and pepper to taste.

Return chicken to pan, heat through, 1-2 minutes. Serve.

Servings: 2