Tomato Lemon Chicken Breasts With Sage Recipes

LEMON-SAGE CHICKEN CUTLETS

Steps:

• Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
• Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
• Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
• Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
• Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
• Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

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 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.

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
• Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes.
• Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
• Stir in the onion, garlic, pine nuts, and olives.
• Season with bay leaves, oregano, and cayenne.
• Cook until the onions have softened and begun to turn golden, about 5 minutes.
• Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
• Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
• Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
• While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
• Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
• Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices.
• Divide the pasta into four wide, shallow bowls.
• Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
• Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

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.

SKILLET CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
• Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
• Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
• Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

LEMON AND TOMATO CHICKEN

Steps:

• Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
• Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.