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Atkins Sage Chicken Breasts With Bell Pepper

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Ingredients

Adjust Servings:
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

Nutritional information

305
Calories
160 g
Calories From Fat
17.8 g
Total Fat
5 g
Saturated Fat
90.8 mg
Cholesterol
114.2 mg
Sodium
4.8 g
Carbs
1.3 g
Dietary Fiber
3 g
Sugars
30.6 g
Protein
198g
Serving Size

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Atkins Sage Chicken Breasts With Bell Pepper

Features:
    Cuisine:

    Atkins website

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    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.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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