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

Sautéed Chicken with Sage

Francine Gintoff, 59, East Hampton, Conn.

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

All You MAY 2014

  • Yield: Serves: 4
  • Cook time: 17 Minutes
  • Prep time: 8 Minutes
  • Cost Per Serving:$2.41


  • 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


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. 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. 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.

Nutritional Information

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

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Sautéed Chicken with Sage Recipe