Cucina Rustica: Chicken With Sage~ Tomato And Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken breasts,
3 tbsp: Olive oil,
3/4 tsp: Salt,
1/2 tsp: Pepper,
1: Onion, chopped
2: Garlic cloves, minced
1 large: Carrot, chopped
1 tbsp: Lemon rind, finely grated
1 tbsp: Fresh sage, chopped, or 1 ts dried
1 large: Tomato, peel, seed, chop
1/3 cup: Chicken stock,
3 tbsp: Lemon juice,
Fresh sage leaves,
Lemon slices,
Directions:
Remove skin from chicken; debone if desired. In large skillet, heat
oil over medium heat; cook chicken and pinch each of salt and pepper,
turning once, for 5-7 minutes or until lightly browned. Remove to
plate; cover and keep warm.
Add onion, garlic and carrot to pan; cook, stirring, for about 5
minutes or until onion starts to turn golden. Stir in lemon rind,
sage and remaining salt and pepper; cook for 1 minute.
Stir in tomato and chicken stock, stirring to deglaze pan. Bring to
boil. Reduce hat and return chicken to pan; cover and simmer for 15
minutes, turning chicken once. Stir in lemon juice; cook, uncovered,
for 5-10 minutes or until chicken is no longer pink inside. Serve
with pan juices. Garnish with sage leaves and lemon slices.
4 Servings for $13.30CDN [Oct 94]
Per serving: about 260 calories, 29 g protein, 12 g fat, 9 g
carbohydrate
Serve with fluffy rice and lightly sauted zucchini.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
oil over medium heat; cook chicken and pinch each of salt and pepper,
turning once, for 5-7 minutes or until lightly browned. Remove to
plate; cover and keep warm.
Add onion, garlic and carrot to pan; cook, stirring, for about 5
minutes or until onion starts to turn golden. Stir in lemon rind,
sage and remaining salt and pepper; cook for 1 minute.
Stir in tomato and chicken stock, stirring to deglaze pan. Bring to
boil. Reduce hat and return chicken to pan; cover and simmer for 15
minutes, turning chicken once. Stir in lemon juice; cook, uncovered,
for 5-10 minutes or until chicken is no longer pink inside. Serve
with pan juices. Garnish with sage leaves and lemon slices.
4 Servings for $13.30CDN [Oct 94]
Per serving: about 260 calories, 29 g protein, 12 g fat, 9 g
carbohydrate
Serve with fluffy rice and lightly sauted zucchini.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp