Ingredients
-
2
-
4
-
2
-
-
1
-
1
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Sage and Lemon Chicken, 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!), Super delicious!! It was fast and easy I would recommend having it with a creamy rice dish or egg noddles, like Cookgirl suggested Also, I only used about 1/2 the amount of flour, and it still turned out great!
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Steps
|
1
Done
|
Place Chicken Breasts Between Wax Paper or Plastic Wrap and Pound to 1/2 Inch Thickness. |
|
2
Done
|
Press 2 or 3 Sage Leaves on the Surface of Each Breast. |
|
3
Done
|
Combine Flour,Salt and Pepper to Taste on a Plate, and Gently Dust Chicken With the Seasoned Flour. |
|
4
Done
|
Heat Olive Oil in a Medium Skillet and Add Chicken, Sage-Side Down. |
|
5
Done
|
Brown For 3 to 5 Minutes, Then Turn Over Chicken and Brown 3 Minutes Longer. |
|
6
Done
|
Set Chicken Aside and Pour Off Any Fat. |
|
7
Done
|
Add Lemon Juice and Broth to the Skillet and Scrape Up Any Browned Bits With a Wooden Spoon. |
|
8
Done
|
Return Chicken to Skillet and Simmer For 5 Minutes or Until Heated Through. |
|
9
Done
|
Place Chicken on 2 Serving Plates Then Add Butter to Skillet and Swirl to Melt. |
|
10
Done
|
Spoon Sauce Over Chicken. |
