Sage-Dusted Chicken Recipe
Sage-Dusted Chicken Recipe photo by Taste of Home

Sage-Dusted Chicken Recipe

Publisher Photo
I use this "express" recipe for family meals and last-minute dinner parties. It's always met with rave reviews. The golden-brown chicken looks scrumptious served over spinach. —Veronica Callaghan, Glastonbury, Connecticut
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 1/4 cup heavy whipping cream

Nutritional Facts

1 chicken breast half with 1 tablespoon sauce equals 306 calories, 17 g fat (8 g saturated fat), 129 mg cholesterol, 718 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein.

Directions

  1. Flatten chicken to 1/2-in. thickness; sprinkle with sage, salt and pepper.
  2. In a large skillet over medium heat, cook chicken in butter and oil for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
  3. Add cream to the skillet, stirring to loosen browned bits. Cook and stir until sauce is thickened, about 4 minutes. Serve with chicken. Yield: 4 servings.
Originally published as Sage-Dusted Chicken in Country Woman December/January 2009, p28

Nutritional Facts

1 chicken breast half with 1 tablespoon sauce equals 306 calories, 17 g fat (8 g saturated fat), 129 mg cholesterol, 718 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sage-Dusted Chicken

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2012

A quick, easy, one pan recipe just right for our motorhome travels or anytime! Thanks for sharing. Oh forgot--delicious too.

MY REVIEW
Reviewed Jun. 13, 2012

Delicious and fast and children loved it.

MY REVIEW
Reviewed Apr. 7, 2011

Very quick and tasty. While I made the sauce I kept the chicken breasts in a low oven. I sprinkled shredded parmesan on top. I'll definitely make this again.

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