Chicken breasts with crispy sage

Chicken breasts with crispy sage

 This is one of my all-time favourite chicken recipes. It uses fresh sage leaves, which crisp up in the cooking process and infuse into the sauce, making this dish super-tasty. In fact, this is really a recipe for sauce, and the chicken is just there to soak it up!

Use one chicken breast per person. If you use fewer than 4 chicken breasts, you don’t have to adjust the rest of the recipe, you’ll just end up with extra sage leaves and sauce.

Tip: Grow a sage plant in your herb garden, and keep some frozen chicken breasts on hand, and you’ll be able to throw this together at the last minute.

 

Chicken breasts with crispy sage
This is one of my all-time favourite chicken recipes. It uses fresh sage leaves, which crisp up in the cooking process and infuse into the sauce, making this dish super-tasty.
Servings: 4
Calories: 548 kcal
Ingredients
  • 4 boneless, skinless chicken breasts
  • handful sage leaves (15g package or 30 large leaves)
  • ½ cup lemon juice
  • 6 tablespoons olive oil
  • ¼ cup butter
  • salt and pepper
Instructions
  1. Season the chicken breasts with salt and pepper.
  2. Put the chicken breasts in a non-metallic bowl, add 3 Tbsp of olive oil, the lemon juice, and the sage leaves. Let the mixture marinate in the fridge for an hour or so. (If you are in a rush, you can skip the marinating and it will be just fine.)
  3. Heat the butter and the remaining 3 Tbsp of olive oil in a frying pan over medium heat. When the mixture starts to get bubbly, add the chicken breasts, saving the sage leaves and marinade.
  4. Cook over medium for about 8 minutes, being careful not to burn the chicken.
  5. Turn the chicken breasts over, and add the sage leaves to the butter/oil mixture in the bottom of the pan. (Continue to reserve the rest of the lemon/oil marinade).
  6. Cook the chicken and the sage leaves for about 5 more minutes. The sage leaves fry in the butter/oil mixture and turn from a pale green colour to a dark green/brown colour.
  7. Pull the sage leaves out of the frying pan, and let them cool on a paper towel. They will crisp up as they cool off. Be careful not to overcook the sage leaves.
  8. Continue to cook the chicken breasts for about 3 more minutes or until they are cooked through. If you are using thick chicken breasts, you may want to cut each breast in to 4 or 5 large chunks at this point to speed up the cooking. This also gives the chicken more of a chance to soak up the sauce.
  9. When the chicken is fully cooked, pull it out of the pan, cover it, and set it aside.
  10. Make the sauce by adding the remaining lemon/oil marinade to the pan. Stir for about a minute, scraping the burnt bits off the side and bottom of the pan to form a thick brown sauce. Be careful not to cook the sauce for too long, or it might start to separate.
  11. Return the chicken to the pan to coat it in sauce
  12. Serve the chicken with a few spoonfuls of sauce and a sprinkle of crispy sage leaves.
  13. To keep your meal low-carb, try serving this dish with some steamed broccoli or cauliflower purée.