Best Lemon Sage Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON & SAGE ROASTED CHICKEN



Lemon & Sage Roasted Chicken image

Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.

CRISPY SAGE & LEMON ROAST CHICKEN



Crispy sage & lemon roast chicken image

Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main

Provided by Esther Clark

Categories     Dinner

Time 2h

Yield Serves 4 (or 2 with leftovers)

Number Of Ingredients 8

1½kg whole chicken
1 heaped tbsp sea salt flakes
2 small lemons, halved
70g unsalted butter, softened
2 large garlic cloves, crushed
½ small bunch of sage, finely chopped
¼ small bunch of thyme, leaves picked
3-5 fresh bay leaves

Steps:

  • The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
  • Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
  • Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
  • Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium

HERB-ROASTED CHICKEN WITH LEMON AND SAGE



Herb-Roasted Chicken with Lemon and Sage image

Provided by Bruce Bromberg

Categories     Chicken     Marinate     Roast     Dinner     Lemon     Sage     Advance Prep Required     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

Steps:

  • Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
  • The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
  • Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
  • Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
  • Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

LEMON-SAGE CHICKEN



Lemon-Sage Chicken image

While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

4 boneless skinless chicken breast halves (6 ounces each)
3 large eggs, lightly beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
SAUCE:
2 tablespoons chopped shallot
3 garlic cloves, minced
1/4 cup white wine
4-1/2 teaspoons lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dried sage leaves
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
3 tablespoons cold butter

Steps:

  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.

LEMON-SAGE CHICKEN CUTLETS



Lemon-Sage Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Warm Farro Salad, recipe follows, or other grains, for serving (optional)

Steps:

  • Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
  • Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
  • Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
  • Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
  • Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY & THYME



Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme image

This is a simple and delicious recipe with a crisp skin and a moist, flavourful interior. In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. The recipe is from Fine Cooking (August 1, 2001). The chicken should marinate for at least 2 hours. If you like, you can garnish each plate of chicken with a spoonful of romesco sauce.

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 large cloves garlic
coarse salt or sea salt
3 -4 tablespoons extra virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2 large lemons, each cut into six 1/4-inch rounds
1 bunch fresh rosemary, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

Steps:

  • Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
  • Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minute to 1 hour.
  • Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

Nutrition Facts : Calories 465, Fat 35.5, SaturatedFat 9.2, Cholesterol 157.9, Sodium 144.3, Carbohydrate 4.2, Fiber 1.7, Protein 33

HONEY BRINED CHICKEN WITH LEMON AND SAGE



Honey Brined Chicken with Lemon and Sage image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 9

1 (3 to 4 pound) whole chicken
4 ounces honey
4 ounces salt
1 quart water
2 bay leaves
2 cloves garlic sliced
6 sage leaves
6 thin slices lemon seeds removed
2 ounces olive oil

Steps:

  • Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
  • Preheat oven to 375 degrees F.
  • Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE



Chicken Milanese With Sage-And-Lemon-Butter Sauce image

Golden chicken cutles with a velvety and buttery-lemon-sage sauce. This serves 8, but feel free to cut the recipe in half. From Food and Wine.

Provided by gailanng

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 19

6 tablespoons cold unsalted butter, cut into tablespoons
2 medium shallots, minced
1 cup heavy cream
1 cup dry white wine
1 cup chicken stock or 1 cup low-sodium broth
2 tablespoons chopped fresh sage
2 teaspoons fresh lemon juice
1 pinch cayenne pepper
salt and fresh ground white pepper
1 cup seasoned dry bread crumb
1/2 cup panko breadcrumbs
1/4 cup freshly grated parmigiano-reggiano cheese
1 finely grated lemon, zest of
1 1/2 teaspoons dried thyme
2 large eggs
8 (6 ounce) boneless skinless chicken breasts, pounded 1/4 inch thick
salt & freshly ground black pepper
vegetable oil, for frying
1/4 cup chopped parsley

Steps:

  • To prepare the sauce: In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
  • Meanwhile prepare the chicken: In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
  • Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, about 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.
  • Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.

Nutrition Facts : Calories 526.2, Fat 27.6, SaturatedFat 14.5, Cholesterol 221.9, Sodium 629.3, Carbohydrate 19.3, Fiber 1.4, Sugar 2.2, Protein 43.4

LEMON, SAGE, AND GARLIC ROAST CHICKEN



Lemon, Sage, and Garlic Roast Chicken image

Categories     Chicken     Citrus     Garlic     Herb     Poultry     Roast     Low/No Sugar     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth

Steps:

  • Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
  • Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
  • Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

CHICKEN ROASTED WITH SAGE AND LEMON



Chicken Roasted With Sage and Lemon image

Provided by Trish Hall

Categories     dinner, roasts, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

6 small onions, cleaned and peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
2 lemons, each cut in half
1 1/2 cups fresh sage leaves
3 bay leaves
1 whole chicken, about 4 pounds, washed, at room temperature
1 garlic clove, cut
9 fingerling potatoes or, if not available, any small potatoes, whole and unpeeled
1/4 cup chopped parsley

Steps:

  • Preheat oven to 350 degrees.
  • Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
  • Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
  • Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
  • In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
  • Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 66 grams, Fiber 24 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams

LEMON, SAGE AND GARLIC ROAST CHICKEN



Lemon, Sage and Garlic Roast Chicken image

Serve this with some roasted or baked Potatoes and salad for a good meal. I found this recipe on another site. This recipe is easy to double.

Provided by Barb G.

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves, with skin
8 slices lemons, very thin, seeded
12 leaves fresh sage (can use rubbed sage)
olive oil
4 teaspoons fresh lemon juice
2 garlic cloves, coarsely chopped
1 cup chicken broth

Steps:

  • Preheat oven to 450°F.
  • Slide fingertips under chicken skin to loosen.
  • Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
  • Smooth skin over to close.
  • Place chicken in shallow baking pan.
  • Brush with oil.
  • Drizzle 1 teaspoon lemon juice over each breast.
  • Sprinkle with chopped garlic, salt and pepper.
  • Pour 1/2 cup broth into pan around chicken.
  • Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
  • Transfer chicken to platter.
  • Place baking pan atop burner.
  • Add remaining 1/2 cup broth.
  • Using back of fork, mash the garlic on the baking pan into broth and pan juices.
  • Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 236.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 16.4

LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE



Lemon and Sage Roasted Chicken with Caramelized Endive image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
  • In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY AND THYME



CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY AND THYME image

Categories     Chicken     Quick & Easy

Yield 12 pieces

Number Of Ingredients 7

2 large cloves of garlic
kosher salt
3-4 Tbl e.v. olive oil
12 chicken thighs, trimmed of excess fat and skin
2 large lemons, sliced into 6, 1/4 inch rounds each
12 pieces of rosemary,thyme sprigs and sage leaves
Fresh ground pepper

Steps:

  • Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly until the mixture is thick and creamy. Put the chicken in a bowl. Rub the paste all over the chicken, including under the skin. Cover and refrigerate overnight. Preheat oven to 425 degrees. Arrange lemon slices on a sheet pan. Top with the herbs on each slice and top with a thigh. Salt and pepper the chicken. Bake about 45 minutes. Serve with the lemon and herbs intact. A sauce can be made with the pan juices.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE



Olive Garden Chicken With Lemon Sage Sauce image

Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh romano cheese, grated
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
4 (6 ounce) boneless skinless chicken breasts, split
2 cups flour, seasoned with
salt and black pepper
1/2 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white wine
1 cup heavy cream
6 tablespoons unsalted butter, cold
salt and pepper

Steps:

  • Pre-heat oven to 350ºF.
  • To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
  • To prepare the CHICKEN, pound chicken breasts until ¼" thick.
  • Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
  • Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
  • Transfer chicken from skillet into a baking pan.
  • BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
  • To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
  • Saute over medium heat until shallots are transparent.
  • Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
  • Add heavy cream and simmer until the sauce has thickened slightly.
  • Remove pan from heat and whip in the cold butter.
  • Season to taste with salt and pepper.
  • To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

TOMATO LEMON CHICKEN BREASTS WITH SAGE



Tomato Lemon Chicken Breasts with Sage image

I got this recipe from a borrowed cookbook (I can't remember the name of it) a few years ago. I've since adapted it a little bit, but not too much. It has become one of my tried-and-true recipes. I usually serve it with rice pilaf and a tossed salad, but once I served it with new potatoes and crusty rolls, and that was good too.

Provided by Rainberry Blues

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 yellow onion, chopped
2 cloves garlic, minced
1 large carrot, finely chopped
1 tablespoon finely grated fresh lemon rind
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 large tomatoes, chopped
1 chicken bouillon cube, dissolved in
1/3 cup water
3 tablespoons lemon juice
fresh sage leaf, for garnish (optional)
lemon slice, for garnish (optional)

Steps:

  • Sprinkle chicken with a bit of salt and pepper.
  • Over medium heat, lightly brown chicken on both sides for 5- 7 minutes.
  • Remove chicken from pan and set aside.
  • In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown.
  • Add sage, lemon rind, and remaining salt and pepper.
  • Cook 1 minute.
  • Add tomato and bouillon.
  • Scrape up any browned bits in the pan and stir them in.
  • Bring to a boil.
  • Return chicken and any juices to pan.
  • Reduce heat, cover and simmer for 15 minutes.
  • Turn chicken once.
  • Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside.
  • Serve with pan juices.
  • Garnish with sage and lemon, if desired.

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE



Ww Chicken and White Bean Stew With Lemon and Sage image

Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more.

Provided by Luvs 2 Cook

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

4 (5 ounce) skinless bone-in chicken thighs
1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, drained and rinsed
11 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
chicken stock, reduced sodium
1 tablespoon minced fresh sage or 1 teaspoon dried sage
2 teaspoons grated lemon zest

Steps:

  • Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
  • Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
  • Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  • Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
  • Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
  • Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
  • Stir in lemon zest.

Nutrition Facts : Calories 491.2, Fat 24.7, SaturatedFat 6.6, Cholesterol 120, Sodium 6807.4, Carbohydrate 33.3, Fiber 7.5, Sugar 4.7, Protein 34.3

LEMON-SCENTED CHICKEN SOUP WITH PARSLEY-SAGE MATZO BALLS



Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls image

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

Provided by Miriyam Glazer

Categories     Soup/Stew     Chicken     Citrus     Poultry     Passover     Low Cal     Spring     Kosher     Dill     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 4 1/2- to 5-pound chicken, cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded
Boiling water
5 quarts cold water
1 tablespoon coarse kosher salt
1 pound onions, quartered
1 1-pound yam (red-skinned sweet potato), peeled, cut in half crosswise
3/4 pound carrots, peeled, thickly sliced
1/2 pound parsnips, peeled, thickly sliced
4 large celery stalks, cut into 2-inch pieces
10 large fresh dill sprigs
10 large fresh Italian parsley sprigs
Parsley-Sage Matzo Balls
3 to 4 tablespoons fresh lemon juice
8 thin lemon slices

Steps:

  • Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.

SAGE AND LEMON CHICKEN



Sage and Lemon Chicken image

This came out of our Sunday paper's Food section. It seemed ideal to me since I could adjust it to be a low sodium entree. I doubled the recipe for the 3 of us and made 4 halves.(extra sauce would be good next time too-it went fast!)

Provided by HEP MEP

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves
4 large sage leaves or 6 small sage leaves
2 tablespoons flour
salt and pepper
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup chicken broth
1 teaspoon unsalted butter

Steps:

  • Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
  • Press 2 or 3 sage leaves on the surface of each breast.
  • Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
  • Heat olive oil in a medium skillet and add chicken, sage-side down.
  • Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
  • Set chicken aside and pour off any fat.
  • Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
  • Return chicken to skillet and simmer for 5 minutes or until heated through.
  • Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
  • Spoon sauce over chicken.

Nutrition Facts : Calories 241.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 73.5, Sodium 172.7, Carbohydrate 6.7, Fiber 0.2, Sugar 0.3, Protein 28.7

CHICKEN MILANESE WITH SAGE AND LEMON BUTTER SAUCE



CHICKEN MILANESE WITH SAGE AND LEMON BUTTER SAUCE image

Categories     Chicken     Dinner

Yield 8 servings

Number Of Ingredients 21

Chicken
1 cup seasoned dry bread crumbs
1/2 cup panko (Japanese bread crumbs)
1/4 cup freshly grated Parmigiano-Reggiano cheese
Finely grated zest of 1 lemon
1 1/2 teaspoons dried thyme
2 large eggs
Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
Salt and freshly ground black pepper
Vegetable oil, for frying
1/4 cup chopped parsley
Sauce
6 tablespoons cold unsalted butter, cut into tablespoons
2 medium shallots, minced
1 cup heavy cream
1 cup dry white wine
1 cup chicken stock or low-sodium broth
2 tablespoons chopped fresh sage
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground white pepper

Steps:

  • preheat oven to 325 CHICKEN In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest. SAUCE In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.

LEMON SAGE CHICKEN



LEMON SAGE CHICKEN image

MY DAUGHTER MADE A VERSION OF THIS DISH ...THIS IS MINE...ADDED SAUCE ;) BOTH WER DELICIOUS...ENJOY

Provided by Lora DiGs

Categories     Chicken

Time 35m

Number Of Ingredients 13

2 large boneless chicken breast, sliced 1/8-1/4"
2 large egg
1 large lemon, just using the juice
20 medium sage leaves
1 1/2 c flour
1 tsp salt
1/2 tsp blk pepper
1/2 tsp garlic powder
1/4 c olive oil, dividd
SAUCE
1/2 c white wine
1/2 c chicken broth
1 Tbsp butter

Steps:

  • 1. IN A PLATE COMBINE FLOUR WITH S n P AND GARLIC POWDER...IN A PIE PLATE (or similar) BEAT TOGETHER EGGS N JUICE FROM LEMON.
  • 2. HEAT 1/2 THE OLIVE OIL IN A LARGE PAN...NOW DIP ONE PIECE OF CHICKEN IN SEASOND FLOUR THEN DIP INTO LEMON/EGG MIXTURE.
  • 3. PLACE IN PAN N COOK FOR 3 MINUTES THEN FLIP N ADD 1/2 SAGE LEAVES N COOK AN ADDTNL 3 MIN THEN REMOVE TO PLATTER...CONTINUE WITH REMAINN CHICKN ;)
  • 4. NOW ADD CHICKEN BROTH N WINE TO PAN N COOK FOR ABOUT 5 MINUTES OR UNTIL REDUCED A BIT...TURN OFF HEAT N ADD BUTTER.
  • 5. POUR OVER CHICKEN N SERVE IMMEDIATELY...ENJOY :)

Related Topics