Budget Menu & Dirt Cheap Recipes General Recipes Skillet Chicken with Lemon-Sage Sauce

Viewing 0 reply threads
  • Author
    Posts
    • #265947

      Good Housekeeping Recipe

      4 medium skinless, boneless chicken-breast halves, 1 1/4 pounds
      Salt and pepper
      1 tablespoon(s) olive oil
      1/2 cup(s) reduced-sodium chicken broth
      1/3 cup(s) white wine
      1 teaspoon(s) grated lemon peel
      2 tablespoon(s) lemon juice
      2 tablespoon(s) chopped fresh parsley
      1 teaspoon(s) chopped fresh sage
      1 tablespoon(s) cold margarine or butter
      DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap.

      With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
      In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
      To skillet, add chicken broth and white wine.

      Cook 2 minutes to reduce sauce by half. Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on platter. Remove skillet from heat; stir in cold margarine or butter.

      Serves 4

Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Budget Menu & Dirt Cheap Recipes General Recipes Skillet Chicken with Lemon-Sage Sauce