TOMATO LEMON CHICKEN BREASTS WITH SAGE
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
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.
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