LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
CRISPY SAGE CHICKEN TENDERS
One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.
Nutrition Facts :
SAGE-RUBBED CHICKEN WITH SPICY PEACH GLAZE
Steps:
- Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
- Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
- Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
- Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.
ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 13h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
- Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
- Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
- Arrange the chicken and sausages on a large platter.
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
PARMESAN-RANCH CHICKEN RECIPE
Bring on the flavor with our Parmesan-Ranch Chicken Recipe! Get out some fresh fruit and veggies to serve with this easy-to-make ranch chicken recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Pour dressing into shallow dish. Mix cheese and cracker crumbs in separate shallow dish.
- Dip chicken in dressing, then in cheese mixture, turning to evenly to coat both sides of each breast with each. Place on rimmed baking sheet sprayed with cooking spray.
- Bake 25 min. or until done (165°F).
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 630 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 0.895 g, Protein 27 g
SAGE BAKED CHICKEN BREASTS
Give your chicken extra flavor! This dish is delicious and a pretty choice for a dinner party or an elegant family meal. I have also made this succesfully with thighs and whole chicken.
Provided by SmHerndon
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425*; then rinse chicken with cold water and blot dry. Rub chicken with salt and pepper. With fingers seperate (but do not completely detach) skin from flesh to form pocket. Ease sage leaves under skin; press gently to smooth skin back into place. If desired, insert toothpicks through skin and into flesh to keep skin stretched and help prevent shrinkage while cooking.
- In shallow casserole dish, arrange chicken skin side up; brush with butter. Bake, basting occasionally with pan drippings, until fork tender - about 40 minutes. Transfer to platter and keep warm.
- To pan drippings, add chicken broth & white wine, stir until blended and bring to boil and cook until reduced to 1/2. Skim any fat off top and spoon sauce over chicken.
- Garnish with sage leaves or other fresh herbs - Enjoy!
Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.7, Cholesterol 100.4, Sodium 454.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 30.6
SAGE AND PARMESAN RICE
A nice side dish for poultry. I made a change in the rice/broth ratio, and cooking method on recommendation of some of the reviewers, and after trying it myself again. This changed the servings to 4 instead of 2. Thanks to all reviewers for your input!
Provided by Outta Here
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
- In another sauce pan heat broth to boiling; add rice and lower heat.
- Simmer, covered until rice is tender, 15 to 20 minutes.
- Put rice into serving dish and toss with sage butter and Parmesan.
Nutrition Facts : Calories 292.2, Fat 11.4, SaturatedFat 6.8, Cholesterol 28.4, Sodium 547.3, Carbohydrate 37.8, Fiber 0.7, Sugar 0.5, Protein 8.3
CARLSON RANCH SAGE CHICKEN
Number Of Ingredients 9
Steps:
- Saute garlic in 2-3 tablespoons of olive oil with your Dutch sitting over 10-12 briquets. Brown the chicken, then add the onions, three cans of beer, and the soup. Arrange 14-16 briquets around the outside of the lid and cook for 1-2 hours. If your birds are old, plan on having a little more charcoal to add in order to cook them longer. After about 2 hours remove the charcoal from the lid and take the lid off the Dutch. Add the last can of beer, or whatever you're using for cooking liquid, to just cover the pieces of chicken. Add the egg noodles and stir them enough so they're covered with liquid. Place Dutch back in the fire pan over 12-14 briquets for 20-30 minutes, but do not put any charcoal on the lid. Let set 10-15 minutes before serving.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
Nutrition Facts : Nutritional Facts Serves
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