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Chicken breasts with crispy sage

Chicken breasts with crispy sage

Crisp some fresh sage leaves in a buttery sauce and pour it over some braised chicken. You won't be able to stop eating the addictive crunchy sage leaves!

Course Main Course
Cuisine American, Low Carb
Keyword crispy sage, low carb chicken, sage chicken
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 548 kcal

Ingredients

  • 4 chicken breasts (boneless and skinless)
  • handful sage leaves (15g package or 30 large leaves)
  • ½ cup lemon juice
  • 6 tablespoons olive oil (divided)
  • 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 and add 3 tablespoons of olive oil, lemon juice, and sage leaves. Let the mixture marinate in the fridge for an hour or so. (If you are in a rush, you can reduce the marination time. The end result will be almost as good.)

  3. Heat the butter and the remaining 3 tablespoons of olive oil in a frying pan over medium heat until the mixture starts to get bubbly.

  4. Remove the chicken breasts from the marinade, saving both the sage leaves and the marinade. 

  5. Add the chicken breasts to the bubbling oil and butter mixture and fry for about 8 minutes, being careful not to burn the chicken.

  6. Remove the sage leaves from the marinade and continue to reserve the rest of the marinade.

  7. Turn the chicken breasts over, and add the sage leaves to the butter/oil mixture in the bottom of the pan. 

  8. 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.

  9. 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. 

  10. Continue to cook the chicken breasts for about 3 more minutes or until they are cooked through and the internal temperature reaches 165 degrees F.

  11. Remove the chicken from the pan, cover it, and set it aside while you make the sauce.

  12. Make the sauce by adding the reserved lemon and oil marinade to the pan you used to cook the chicken. 

  13. Cook for about a minute, scraping the burnt bits off the side and bottom of the pan to form a brown sauce.

  14. Return the chicken to the pan to coat it in sauce.

  15. Serve each chicken breast covered with a few spoonfuls of sauce and topped with a few crispy sage leaves.