Chicken With Sage And Walnuts Food

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

BRAISED CHICKEN WITH PUMPKIN, SAGE, & WALNUTS

Steps:

• Generously sprinkle chicken on both sides with salt and pepper.
• Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding.
• (Note: pan must have a lid) Add chicken, skin side down, and cook slowly until chicken is golden brown color.
• Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown.
• Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes.
• Add about 1 3/4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed.
• Transfer chicken pieces to a large serving platter.
• Add walnuts and sage to the pot and cook for two minutes.
• Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken.
• Sprinkle reserved sage and walnuts over the dish to garnish.