Chicken With Sage, Tomatoes, And Lemon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
The word sage is believed to come from the Latin word salvus which
means safe, referring to its supposed healing power. If fresh
sage is unavailable, sue crushed dried sage and not the ground
variety. Serve with fluffy rice and lightly sauteed zucchini. 4
chicken breasts 3 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 onion,
chopped 2 cloves garlic, minced 1 large carrot, chopped 1 tbsp finely
grated lemon rind 1 tbsp chopped fresh sage or 1 tsp dried 1 large
tomato, peeled, seeded and chopped 1/3 cup chicken stock 3 tbsp lemon
juice fresh sage leaves lemon slices
Remove skin from chicken; debone if desired. In large skillet, heat
oil over medium heat. Cook chicken and pinch each of the 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 ride, sage and remaining salt and pepper.
Cook for one minute. Stir in tomato and chicken stock, stirring to
scrape up brown bits. Bring to boil. REduce heat 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. Makes 4 servings. Per Serving: about 260
calories, 29 gram protein, 12 grams fat, 9 grams carbohydrate.
Origin: Canadian Living, October/94. Shared by: Sharon Stevens,
Sept/94.
Submitted By SHARON STEVENS On 09-30-94
Source from luhu.jp
means safe, referring to its supposed healing power. If fresh
sage is unavailable, sue crushed dried sage and not the ground
variety. Serve with fluffy rice and lightly sauteed zucchini. 4
chicken breasts 3 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 onion,
chopped 2 cloves garlic, minced 1 large carrot, chopped 1 tbsp finely
grated lemon rind 1 tbsp chopped fresh sage or 1 tsp dried 1 large
tomato, peeled, seeded and chopped 1/3 cup chicken stock 3 tbsp lemon
juice fresh sage leaves lemon slices
Remove skin from chicken; debone if desired. In large skillet, heat
oil over medium heat. Cook chicken and pinch each of the 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 ride, sage and remaining salt and pepper.
Cook for one minute. Stir in tomato and chicken stock, stirring to
scrape up brown bits. Bring to boil. REduce heat 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. Makes 4 servings. Per Serving: about 260
calories, 29 gram protein, 12 grams fat, 9 grams carbohydrate.
Origin: Canadian Living, October/94. Shared by: Sharon Stevens,
Sept/94.
Submitted By SHARON STEVENS On 09-30-94
Source from luhu.jp