SEARED SAGE-MARINATED BREAST OF CHICKEN

Seared Sage-Marinated Breast of Chicken image

Yield makes 6 servings

Number Of Ingredients 6

6 boneless, skinless chicken-breast halves (about 2 pounds)
12 fresh sage leaves
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
4 cloves garlic, peeled

Steps:

Place two chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4 inch. Repeat with the remaining chicken pieces.
Lay two or three sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were taking a stitch (see opposite). The toothpicks should lie flat. (Or, if you don't have toothpicks, tap the sage leaves with the dull edge of a knife to make them adhere to the chicken.) Season the chicken generously with salt and pepper and lay them in a baking sheet into which they fit comfortably. Rub both sides of the chicken breasts with the oil. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken. Cover the pan tightly with plastic wrap and refrigerate 1 hour.
Heat one or two large nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces, sage side down, as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. (If you don't have enough pans, or large enough pans, to cook the chicken in one batch, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting while cooking the remaining chicken.) Serve immediately.