My friend Tricia made this dish for us just after Lily was born, and I loved it so much that I attempted to re-create it using the powers of memory and my taste buds. And I succeeded!
Sage and chicken go together like Sonny and Cher, minus the whole divorce thing. The sage is a great complement to poultry, and butter brings out sage's lovely hemp-like flavor. I swear sage and mary jane must be cousins somewhere in mother nature's family tree. Taste it for yourself and tell me what you think!
Tricia's version had only carrots, but I had some fresh green beans that had to be used, so I threw them in as well. Not too shabby if I do say so myself!
3 boneless, skinless chicken breasts
1/2 onion, large dice
1 tbsp extra virgin olive oil
1 tbsp butter (for chicken)
1 tbsp butter (for veggies)
2 tbsp flour
3 large carrots, cut in chunks how you like
a couple handfuls of fresh green beans, stems snapped off
2 tbsp fresh sage, sliced (fresh sage is SO much better in this recipe)
3-6 whole sage leaves
1/2 cup chicken broth
garlic salt and lemon pepper to taste, approx 1 tsp each
Preheat oven to 325 degrees. Lightly flour the chicken breasts. Place a Dutch oven or pot over medium-high heat. Add the butter and oil, and let the butter melt. Saute the chicken until it is golden brown. Remove chicken to a plate. Add butter, sage, onions, green beans and carrots. Saute until onions are clear.