fbpx

CHICKEN BREAST WITH SAGE

FOR 4 PEOPLE
Difficulty: Medium
Preparation time: 20 min
Cooking time: 8-10 min

INGREDIENTS

  • 4 skinless chicken breasts
  • 1 lemon
  • 1tbsp of flour
  • 2tbsp olive oil
  • 4 sage leaves
  • 10cl white wine
  • 50g butter
  • Salt
  • Pepper

PREPARATION

Rub the lemon with a brush under cold water to clean it well. Dry it and grate it whole with a fine grater. Reserve 2tbsp of lemon zest and then cut the lemon in half and squeeze it. Reserve 6tbsp of the juice. Boil some water in a small saucepan and blanch the lemon zest for 2 minutes. Drain it and repeat the operation to remove its bitter taste. Reserve the grated lemon zest.
 
Cooking the chicken breasts
 
Put the flour on a plate and dip the chicken breasts in butter. Then shake them a little to remove excess flour and add some salt and pepper.
 
Heat the oil in a paella pan over medium heat. Add the chicken breasts and fry them for 1 min on each side until they get a golden colour. Then lower the heat, add the sage leaves and let the breasts be done for 6 to 8 minutes. Meanwhile, put a source to heat.
 
Drain the chicken breasts and pass them to the hot source. Turn up the heat, add the white wine, the lemon juice and the reserved lemon zest and wait until it boils. Let the liquid evaporate a little until the sauce has reduced.
 
How to serve it
 
Turn off the heat, remove the sage and add the chopped butter. Pour the sause on top of the chicken breasts and serve immediately.

THE CHEF’S ADVICE
You can accompany the chicken breasts with sauteed zucchini, eggplants and white rice.
Sending
User Review
0 (0 votes)

Related Posts

31 Mar
COD FRITTERS

FOR 4 PERSONS Difficulty: Easy Preparation: 15min INGREDIENTS 300g Desalted Cod 3 Peeled Boiled Potatoes 2 Sliced Garlic Cloves Batter 250gr Flour 1 Egg 2gr Compressed Yeast 250gr Beer PREPARATION Add some drops of olive oil in the frying pan and poach the cod together with the garlic cloves during 10 minutes. Mix the cod

30 Oct
CHESTNUT CREAM CREPES WITH CHOCOLATE SAUSE
Desserts // 0

FOR 10 CRÊPES Difficulty: Medium Preparation: 10 min Rest: 2h Cooking: 50 min INGREDIENTS 800 g crepe dough 750 g of chestnuts 6 yolks 50 g of sugar 1 liter of milk 60 g of flour Zest of an orange 1 tbsp of vanilla essence 50 g of dark chocolate 25ml of liquid cream 1

31 Mar
VEAL TENDERLOIN AND BRIE CHEESE SANDWICH

FOR 2 PERSONS Difficulty: Easy Preparation: 15min INGREDIENTS 2 brie cheese slices Butter Olive oil Old style mustard Salt Pepper PREPARATION Butter bread slices with butter on both sides. Heat them low flame in griddle. Season veal tenderloin with salt and pepper and grill them to one’s taste. Make the sandwich with the veal and

Comments

Leave a comment