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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This came out of our Sunday paper's Food section. It seemed ideal to me since I could adjust it to be a low sodium entree. I doubled the recipe for the 3 of us and made 4 halves.(extra sauce would be good next time too-it went fast!) Ingredients:
2 boneless skinless chicken breast halves |
4 large sage leaves or 6 small sage leaves |
2 tablespoons flour |
salt and pepper |
1 tablespoon olive oil |
1 tablespoon lemon juice |
1/4 cup chicken broth |
1 teaspoon unsalted butter |
Directions:
1. Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
2. Press 2 or 3 sage leaves on the surface of each breast.
3. Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
4. Heat olive oil in a medium skillet and add chicken, sage-side down.
5. Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
6. Set chicken aside and pour off any fat.
7. Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
8. Return chicken to skillet and simmer for 5 minutes or until heated through.
9. Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
10. Spoon sauce over chicken.
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