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Saturday, April 2, 2011

Recipe of the Day: Sage Chicken with Green Beans and Carrots

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. 

Return chicken to the pot, add the chicken broth, and place sage leaves on each breast and cover the pot with a tight-fitting lid.  Cook in the oven for about an hour.  Serve with rice. 


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