Atkins Sage Chicken Breasts With Bell Pepper Curls |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 boneless chicken breast halves, skin-on |
salt |
black pepper, freshly ground |
12 leaves fresh sage, whole |
1 teaspoon fresh sage, chopped |
1 tablespoon unsalted butter |
2 tablespoons olive oil, divided |
1/2 cup chicken stock, reduced-sodium |
2 red bell peppers, cut into thin strips |
Directions:
1. Preheat oven to a warm setting. Sprinkle chicken with salt and pepper to taste. Loosen the skin of each chicken breast with your fingers and gently insert 3 sage leaves underneath each. In a large ovenproof skillet over medium high heat, heat butter and half of the olive oil. Saute chicken, skin-side down until nicely browned, about 7 minutes. Reduce heat to medium, turn chicken and continue cooking until cooked through, about 7 more minutes. Transfer to a serving platter and place in oven to keep warm. Add chicken stock to pan and turn heat to high. Cook until almost reduced by half, about 5 minutes, scraping up browned bits on the bottom. Transfer broth to a small bowl and set aside. Wipe out skillet with a paper towel. Heat remaining oil over medium high heat. Add peppers and saute until lightly browned and softened, about 5 minutes. Stir in broth and chopped sage; cook 1 minute more. Season to taste with salt and pepper and serve over chicken.
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