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Pepper-Sage Chicken

Photo: Tina Evans
Yield 4 servings


  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup chopped fresh sage
  • 1 teaspoon cracked pepper
  • 4 skinned and boned chicken breast halves
  • Garnish: fresh sage sprigs

How to Make It

  1. Combine first 7 ingredients in a large zip-top plastic bag, and add chicken. Seal and chill 1 hour, turning occasionally.

  2. Remove chicken from marinade, reserving marinade.

  3. Cook chicken in a skillet coated with cooking spray over medium-high heat until browned, turning once. Add reserved marinade, and bring to a boil. Reduce heat, and simmer 15 minutes. Garnish, if desired.