A Squared: What's For Dinner Wednesday: Pan Seared Sage Leaf Chicken Breasts

Wednesday, July 23, 2014

What's For Dinner Wednesday: Pan Seared Sage Leaf Chicken Breasts

Sometimes the best recipes are the ones that happen by accident.

I have recently been on a risotto kick (see this recipe and this one too) and had tons of Arborio rice in my pantry that needed to be used up. Risotto, in my opinion, usually becomes the star of the show when you're serving it so I try to keep any proteins or vegetables that I serve along with it pretty simple. I had an idea for a summery carrot risotto and decided to quickly sear a few chicken breasts to serve with it. In the middle of my chicken prep, I noticed a few leftover sage leaves in my fridge and decided to add them to the chicken breasts. What a game changer!

Sage is one of the best flavors to add to poultry and when it's fresh, it's even better. A little butter, garlic, and white wine rounds is a classically simple and delicious flavor combination. In the cooking process the whole sage leaves basically adhere themselves to the moisture of the chicken breasts and they look so beautiful seared against the browned chicken. And the pan searing process helps the sage leaves to develop a deep herbaceous flavor.

Oh, and come back tomorrow for that carrot risotto recipe-- together it's a perfect meal!

  • 1/2 Tbs. olive oil
  • 1/2 Tbs. butter
  • 2 boneless skinless chicken breasts, thin or pounded thin
  • Salt and pepper, to taste
  • 1/4 tsp. garlic powder
  • 12 fresh sage leaves
  • 1/3 cup dry white wine

Preheat oven to 350 degrees.

Add olive oil and butter to a cast iron skillet or other oven-proof pan. Melt over medium high heat and swirl to coat.

Season chicken breasts on both sides with salt, pepper, garlic powder. Gently press 3 sage leaves into each side of the chicken breasts. The moisture from the chicken should fasten the leaves to each side pretty securely.

Add the chicken breasts to the pan and cook until golden brown on both sides, about 2-3 minutes on each side. Carefully pour the white wine into the pan and place the pan in the heated oven. Bake for 8-10 minutes or until chicken is cooked through and wine has reduced.

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