Chicken Breasts With Sage Recipes

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

SAGE BAKED CHICKEN BREASTS

Steps:

• Heat oven to 425*; then rinse chicken with cold water and blot dry. Rub chicken with salt and pepper. With fingers seperate (but do not completely detach) skin from flesh to form pocket. Ease sage leaves under skin; press gently to smooth skin back into place. If desired, insert toothpicks through skin and into flesh to keep skin stretched and help prevent shrinkage while cooking.
• In shallow casserole dish, arrange chicken skin side up; brush with butter. Bake, basting occasionally with pan drippings, until fork tender - about 40 minutes. Transfer to platter and keep warm.
• To pan drippings, add chicken broth & white wine, stir until blended and bring to boil and cook until reduced to 1/2. Skim any fat off top and spoon sauce over chicken.
• Garnish with sage leaves or other fresh herbs - Enjoy!

SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE

Steps:

• Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
• Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
• Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
• When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.

SAGE AND GARLIC GRILLED CHICKEN BREASTS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
• When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.

CHICKEN BREAST WITH LEMON SAGE BUTTER

Steps:

• In a small bowl blend together the sage, butter, and lemon juice with a fork until smooth. Add the salt and pepper to taste and set 2 tablespoons of the mixture aside.
• Rub the remaining butter mixture underneath the skin on each breast. Do not remove the skin. Rub the with the 2 tablespoons of the remaining butter mixture on the outside of the breast.
• Place the chicken skin side up on a roasting pan. Bake the breast in a preheated oven for 35 to 40 minutes or until the juice runs clear. Place the chicken on a warm plate and deglaze the roasting with the dry white wine. Simmer the pan juices a bit to reduce and serve over the chicken.

CHICKEN BREASTS WITH SAGE

Steps:

• Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the garlic and half the sage, then the chicken, skin side down, and brown it well, rotating the pieces as necessary (you don't really have to brown the bone side); the process will take 5 to 10 minutes. Turn the meat browned side up and sprinkle it with salt and pepper.
• Add the remaining sage, along with the 1/4 cup vinegar and the stock. Turn the heat down to low and cover; cook until the chicken is tender and no trace of blood remains near the bone, 15 minutes or so.
• Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes. Stir in the remaining tablespoon of vinegar or lemon juice. Taste the sauce and add salt and pepper. Spoon the sauce over the chicken, garnish, and serve.
• Boneless Chicken Breasts with Sage
• Start with 4 pieces of boneless breast, about 1 1/2 pounds. Add the garlic and sage (all at once) and brown the breasts well on both sides, adjusting the heat and rotating and turning the pieces as necessary until done, about 10 minutes. Transfer to a platter and add the 1/4 cup vinegar or lemon juice along with 1/4 cup water. Cook, stirring and scraping with a wooden spoon to incorporate any solids into the sauce. If you like, stir in 1 tablespoon butter at this point to enrich the sauce. Add the remaining vinegar or lemon juice, taste and adjust the seasoning, and serve.
• Chicken Breasts with Mint
• You can use this variation with either bone-in or boneless breasts. Substitute 1 cup chopped fresh mint leaves for the sage. Add half of them, along with a teaspoon of sugar, when you first turn the chicken breasts (after one side has been browned). Add the other half to the sauce after removing the chicken.

TOMATO LEMON CHICKEN BREASTS WITH SAGE

Steps:

• Sprinkle chicken with a bit of salt and pepper.
• Over medium heat, lightly brown chicken on both sides for 5- 7 minutes.
• Remove chicken from pan and set aside.
• In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown.
• Add sage, lemon rind, and remaining salt and pepper.
• Cook 1 minute.
• Add tomato and bouillon.
• Scrape up any browned bits in the pan and stir them in.
• Bring to a boil.
• Return chicken and any juices to pan.
• Reduce heat, cover and simmer for 15 minutes.
• Turn chicken once.
• Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside.
• Serve with pan juices.
• Garnish with sage and lemon, if desired.

CHICKEN SALTIMBOCCA WITH SAGE

Steps:

• Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
• Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
• In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
• Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.

SAGE DRESSING FOR CHICKEN

Steps:

• In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375° for 1-3/4 to 2-1/4 hours or until juices run clear. Baste several times with pan juices or butter. Prepare gravy if desired.