Seared Chicken with Lemon and Sage
Prep Time
Serves
Cooking Mode
4 boneless skinless chicken breasts (about 2 pounds total)
Salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 tbsp Compliments Butter
2 tbsp minced Compliments Organic Fresh Sage
1½ tsp finely grated and minced lemon peel (yellow part only)
4 boneless skinless chicken breasts (about 2 pounds total)
Salt and freshly ground pepper
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 tbsp Compliments Butter
2 tbsp minced Compliments Organic Fresh Sage
1½ tsp finely grated and minced lemon peel (yellow part only)
Directions
1Season chicken to taste with salt and pepper.
2Heat oil in a 12-inch nonstick frying pan over medium-high heat.
3When pan is hot, add chicken.
4Cook, turning a few times, until chicken is well browned and no longer pink but still moist looking in center (cut to test), 10-12 minutes.
5Transfer chicken to a serving platter and keep warm.
6To pan, add butter. When butter sizzles add sage and cook just until sage darkens and gets crispy, 30 seconds to 1 minute.
7Remove pan from heat and stir in lemon peel.
8Spoon butter mixture over chicken and serve immediately.
Tips
1
Sage Savvy: Leftover sage will keep in the refrigerator up to 1 week. If you don’t plan to use it before then, mince the leaves, spoon into a small plastic bag, and freeze. Spoon out small amounts to use as you need it. The leaves will darken when they thaw but can be used in stews or soups where colour doesn’t matter so much.
Disclaimer
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Personal Note
Personal Note