Ingredients
-
4
-
3
-
3/4
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
1/3
-
3
-
-
Directions
Tomato Lemon Chicken Breasts with Sage, I got this recipe from a borrowed cookbook (I can’t remember the name of it) a few years ago I’ve since adapted it a little bit, but not too much It has become one of my tried-and-true recipes I usually serve it with rice pilaf and a tossed salad, but once I served it with new potatoes and crusty rolls, and that was good too , WOW! This was great! I served this over Sage and Parmesan Rice (#203770) and used fresh sage from my herb garden The taste was incredible – we just couldn’t get enough! I will definitely make this again – Thanks so much for this now family favorite!, This was good The overwhelming flavor was lemon I thought the flavor would be more complex
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Steps
|
1
Done
|
Sprinkle Chicken With a Bit of Salt and Pepper. |
|
2
Done
|
Over Medium Heat, Lightly Brown Chicken on Both Sides For 5- 7 Minutes. |
|
3
Done
|
Remove Chicken from Pan and Set Aside. |
|
4
Done
|
in the Same Pan, Saute Onion, Garlic, and Carrot For About 5 Minutes, Stirring Often, Until Onion Just Starts to Brown. |
|
5
Done
|
Add Sage, Lemon Rind, and Remaining Salt and Pepper. |
|
6
Done
|
Cook 1 Minute. |
|
7
Done
|
Add Tomato and Bouillon. |
|
8
Done
|
Scrape Up Any Browned Bits in the Pan and Stir Them In. |
|
9
Done
|
Bring to a Boil. |
|
10
Done
|
Return Chicken and Any Juices to Pan. |
|
11
Done
|
Reduce Heat, Cover and Simmer For 15 Minutes. |
|
12
Done
|
Turn Chicken Once. |
|
13
Done
|
Stir in Lemon Juice and Cook, Uncovered, 5- 10 Minutes or Until Chicken Is No Longer Pink Inside. |
|
14
Done
|
Serve With Pan Juices. |
|
15
Done
|
Garnish With Sage and Lemon, If Desired. |
