Sautéed Chicken with Sage

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps  

Francine Gintoff, 59, East Hampton, Conn.

"Inspired by veal saltimbocca, my chicken recipe is simple enough for everyday."

Yield: Serves: 4
Cost per Serving: $2.41
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 367
  • Fat: 19g
  • Saturated fat: 5g
  • Protein: 34g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 77mg
  • Sodium: 579mg

Ingredients

  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 16 to 20 fresh sage leaves, washed and patted dry
  • 1/2 cup grated Parmesan

Preparation

  1. 1. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Pat chicken dry. Season with salt and pepper. Add to skillet in a single layer. Cook until golden brown on both sides, about 6 minutes total, flipping once or twice. Remove to a plate.
  2. 2. Reduce heat to medium and add remaining 2 Tbsp. oil to skillet. Sprinkle flour over and cook, whisking constantly, until mixture is pale golden in color, about 1 1/2 minutes. Whisk in broth and wine, scraping up browned bits from bottom of skillet. Bring to a simmer; add chicken back to skillet.
  3. 3. Place 4 or 5 sage leaves on top of each breast half; sprinkle with cheese. Cover pan, reduce heat to medium-low and simmer until chicken is cooked through, about 6 minutes. Serve with sauce.
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