Short on time? This Lemon Sage Chicken recipe is just what you need. There are times when my recipes aren’t exactly planned out, they just come together based on what I find in my fridge. This recipe is a perfect example of that. The chicken was poached in butter, white wine, and lemon, and seasoned with fresh sage. This method of preparing the chicken makes it really tender, and the butter, wine, and lemon reduce into a flavorful sauce. It’s a one skillet chicken dish that is so easy to prepare that anyone could make it.
This chicken is a great addition to a salad, or you could serve it over fresh pasta and drizzle the extra sauce over the pasta. It would be great in risotto too. I feel like I have been been doing lately is eating, so I have been craving lighter dishes like this. Fall has been a little hectic, and this is a nice quick and easy weeknight meal that has far more elegance than hamburger helper.
Total Time: 20 minutes
You will need:
1 pound Thin Cut Chicken Breasts
1/3 cup fresh Lemon Juice (the juice of 1 Lemon)
1 1/2 tablespoons Butter
1/2 cup White Wine (I used a cheap Chardonnay)
1 tablespoon chopped Sage
Salt and Pepper
Melt the butter over medium heat in a large skillet. Sprinkle the chicken with salt and pepper. Then place the chicken in the skillet. Pour the lemon juice, white wine, and sage over. You want the white wine to almost submerge the chicken, add more wine if you need to.
Once you can see that the chicken is almost cooked through, flip it over. The first side will take about 7-8 minutes to cook. Once flipped the second side will cook in about 5-6 minutes.
Serve the chicken with the lemon, white wine, sage sauce in the pan spooned over.
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