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Lemon with Sage Chicken
Lemon with Sage Chicken

Lemon with Sage Chicken

30 Min(s)
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1 serving
Original recipe yields 1 serving
6 boneless skinless chicken breast halves
2 Tbsp flour
Salt & pepper to taste
1 Tbsp unsalted butter (European or extra creamy style)
1 Tbsp olive oil
10-15 fresh sage leaves, to taste
1/2 cup chicken broth
1/4 cup dry vermouth
1 lemon, cut in slices
1/4 cup heavy cream
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Let's Make It
1
Place chicken breast on large surface and roll with rolling pin until breast are 1/4" thick. Put flour on plate. Dredge chicken breast in flour. Sprinkle with salt & pepper. Set aside.
2
Melt butter and oil in skillet large enough to hold chicken without crowding. Add sage leaves and saute for a few minutes. Remove and set aside.
3
Add chicken breast and saute on both sides until lightly colored. Add broth. Lower heat, simmer chicken on both sides until done. Remove chicken, set aside.
4
Add vermouth, lemon slices and boil for 3 minutes, scraping up bits of chicken from the bottom. Remove lemon slices. Add cream & sage leaves & simmer, stirring constantly, until cream is warm & sauce thickened.
5
Return chicken, divide lemon & sage among the pieces & serve with spoonful of sauce. Garnish with leftover sage.
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