Simple can be sublime! Chicken Breasts with Fresh Sage is a classic combination and this recipe allows the flavors of both to shine. Most of the prep time is passive while the chicken marinates. Pair it with field greens or asparagus.
3 tablespoons + 2 tablespoons extra virgin olive oil
3 tablespoons + 1 tablespoon unsalted butter
2 teaspoons sea salt
Freshly ground black pepper
Lemon wedges for garnish
Instructions
Combine chicken, lemon juice, sage, and 3 tablespoons olive oil in a bowl and let marinate 30 minutes to infuse and tenderize the chicken.
After 30 minutes, remove chicken and pat dry. Strain the marinade and set aside. Reserve and set aside the sage leaves separately.
Melt butter and 2 tablespoons of olive oil in a large skillet until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown. (Note: Cutlets will cook much more quickly.)
Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around chicken and cook until chicken is browned on the bottom, but still juicy, 5 to 10 minutes. Be careful not to scorch the sage.
Remove chicken to a platter and season the second side with salt and pepper. Scatter sage leaves on top and add lemon wedges to the platter. Cover loosely with foil.
Discard any fat from the skillet. Turn heat to high and add reserved marinade. Reduce to a glaze and add 1 tablespoon butter. Remove the foil and pour glaze over the chicken. Serve immediately.
