Ingredients
- 4 x Chicken breasts
- 3 Tbsp. Extra virgin olive oil
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 1 lrg Carrot, minced
- 1 Tbsp. Lemon rind, finely grated
- 1 Tbsp. Fresh sage, minced, or possibly 1 ts dry
- 1 lrg Tomato, peel, seed, chop
- 1/3 c. Chicken stock
- 3 Tbsp. Lemon juice Fresh sage leaves Lemon slices
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Cucina Rustica: Chicken With Sage, Tomato And
Servings: 4
Directions
- Remove skin from chicken; debone if you like. In large skillet, heat oil over medium heat; cook chicken and healthy pinch each of salt and pepper, turning once, for 5-7 min or possibly till lightly browned. Remove to plate; cover and keep hot.
- Add in onion, garlic and carrot to pan; cook, stirring, for about 5 min or possibly till onion starts to turn golden brown. 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 min, turning chicken once. Stir in lemon juice; cook, uncovered, for 5-10 min or possibly till chicken is no longer pink inside. Serve with pan juices.
- Garnish with sage leaves and lemon slices.
- Serve with fluffy rice and lightly sauted zucchini.
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