Sage Chicken
1 pkg of skinless boneless chicken breasts
salt and pepper
2 tbsp olive oil
1 tbsp butter
1 medium shallot minced, if you don’t have a mincer then chop the shallot fine.
1 tsp chopped fresh sage or ¼ tsp dried sage
¼ tsp dried thyme leaves
½ c. white cooking wine (usually it’s located in the vinegar aisle of a store, near fancy vinegar’s)
Preheat oven to 350 degrees. In a large skillet heat the oil and butter. Salt and pepper both sides of chicken breasts then place in the large skillet and sear both sides. Place the chicken in a greased baking dish then put in the oven for 1 hour or until meat thermometer reads 160 degrees. Meanwhile during this time you can make a side dish, this goes good with a Parmesan rice dish. During the last 10 minutes of the chicken baking, reheat the left over oil in the pan then add the shallots, cook until browned. Add the cooking wine, sage and thyme. Reduce the heat to medium, stirring frequently, until sauce has been reduced a little. Pull out the chicken and either serve them whole breast on the plate with sauce on the side or chop up the chicken and serve with the sauce on it. Tip: this recipe goes well with pork chops.
1 pkg of skinless boneless chicken breasts
salt and pepper
2 tbsp olive oil
1 tbsp butter
1 medium shallot minced, if you don’t have a mincer then chop the shallot fine.
1 tsp chopped fresh sage or ¼ tsp dried sage
¼ tsp dried thyme leaves
½ c. white cooking wine (usually it’s located in the vinegar aisle of a store, near fancy vinegar’s)
Preheat oven to 350 degrees. In a large skillet heat the oil and butter. Salt and pepper both sides of chicken breasts then place in the large skillet and sear both sides. Place the chicken in a greased baking dish then put in the oven for 1 hour or until meat thermometer reads 160 degrees. Meanwhile during this time you can make a side dish, this goes good with a Parmesan rice dish. During the last 10 minutes of the chicken baking, reheat the left over oil in the pan then add the shallots, cook until browned. Add the cooking wine, sage and thyme. Reduce the heat to medium, stirring frequently, until sauce has been reduced a little. Pull out the chicken and either serve them whole breast on the plate with sauce on the side or chop up the chicken and serve with the sauce on it. Tip: this recipe goes well with pork chops.
No comments:
Post a Comment