LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
LEMON CHICKEN BITES
These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.
Provided by FLKeysJen
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken in bite size pieces.
- Combine marinade ingredients.
- Marinate chicken for at least fifteen minutes.
- In the meantime, preheat oven to 400 degrees.
- Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
- Add the chicken and close bag. Shake vigorously to coat all pieces.
- Arrange coated pieces on a baking sheet.
- Bake 20 minutes.
- In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
- After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
- Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.
Nutrition Facts : Calories 478.5, Fat 20.2, SaturatedFat 5.1, Cholesterol 124.4, Sodium 873.5, Carbohydrate 54.3, Fiber 1.7, Sugar 30.1, Protein 20.4
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.
CHICKEN BREAST WITH LEMON SAGE BUTTER
Putting the sage butter under the skin will keep the breasts moist and adding a wonderful taste. Very Easy!
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl blend together the sage, butter, and lemon juice with a fork until smooth. Add the salt and pepper to taste and set 2 tablespoons of the mixture aside.
- Rub the remaining butter mixture underneath the skin on each breast. Do not remove the skin. Rub the with the 2 tablespoons of the remaining butter mixture on the outside of the breast.
- Place the chicken skin side up on a roasting pan. Bake the breast in a preheated oven for 35 to 40 minutes or until the juice runs clear. Place the chicken on a warm plate and deglaze the roasting with the dry white wine. Simmer the pan juices a bit to reduce and serve over the chicken.
Nutrition Facts : Calories 337, Fat 21.2, SaturatedFat 8.8, Cholesterol 113.2, Sodium 172.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 30.4
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
SAGE AND LEMON CHICKEN
This came out of our Sunday paper's Food section. It seemed ideal to me since I could adjust it to be a low sodium entree. I doubled the recipe for the 3 of us and made 4 halves.(extra sauce would be good next time too-it went fast!)
Provided by HEP MEP
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
- Press 2 or 3 sage leaves on the surface of each breast.
- Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
- Heat olive oil in a medium skillet and add chicken, sage-side down.
- Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
- Set chicken aside and pour off any fat.
- Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
- Return chicken to skillet and simmer for 5 minutes or until heated through.
- Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
- Spoon sauce over chicken.
Nutrition Facts : Calories 241.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 73.5, Sodium 172.7, Carbohydrate 6.7, Fiber 0.2, Sugar 0.3, Protein 28.7
LEMON & SAGE CHICKEN BITES
Lemon chicken bites with a herby difference! Serve with garlic and herb dip and salsa. Great for kids.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken breast pieces into a bowl. Add the lemon zest and juice, sage and olive oil.
- Stir well and leave to marinate for 20 mintues.
- Season the breadcrumbs, place on a plate, then roll the lemon chicken pieces in the breadcrumbs until well coated.
- Heat the oil in a large frying pan, fry the goujons for 2-3 minutes on each side until golden brown.
Nutrition Facts : Calories 425.9, Fat 27.6, SaturatedFat 4.7, Cholesterol 36.3, Sodium 297.6, Carbohydrate 28, Fiber 1.9, Sugar 2.8, Protein 16.7
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- Finely chop garlic on a cutting board. Sprinkle the salt and the chopped sage on top, then finely chop again. Pulverize with the flat part of a chefs knife to make a paste.
- Transfer the garlic-sage paste to a small bowl. Juice in ONE of the lemons. Add the ground pepper and the olive oil. Mix well to combine the marinade.
- Rub the marinade all over the chicken until thoroughly coated. Loosen the skin around the neck opening and rub a little marinade directly on the breasts.
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