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.
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.
CHICKEN SALTIMBOCCA WITH LEMON SAUCE
Categories Chicken Citrus Herb Father's Day Dinner Lemon Prosciutto Potluck Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
- Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.
LEMON SAGE BAKED CHICKEN WITH OLIVES
One Pan Lemon Sage baked Chicken with Olives is a flavorful paleo dinner ready in under 40 minutes.
Provided by Lindsay Cotter
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don't have food processor).
- Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
- Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade for brushing chicken with marinade, once baked. (optional)
- Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours. If you are using chicken breast, marinade for at least 1 hour in fridge first.
- After the chicken has marinated, preheat oven to 400 F.
- Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking. Remove from heat.
- Add the olives around the chicken and lemon slices on top of each piece of chicken.
- Season with pepper.
- Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
- Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
- Remove and let sit for 8-10 minutes before touching serving.
- - Brush baked chicken with the reserved marinade
Nutrition Facts : ServingSize 4 ounces, Calories 250 calories, Sugar 1g, Fat 13g, SaturatedFat 2g, Carbohydrate 2.5g, Fiber 1g, Protein 25g, Cholesterol 80mg
LINGUINE WITH SAGE AND CHICKEN
Delicious! A very light chicken and pasta dish with wonderful undertones of sage.
Provided by PIPPYMOE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Cook and stir for 5 minutes. Remove from the skillet, and place in a bowl. Set the heat to medium-high. Add the chicken to the skillet; cook and stir for about 3 minutes. Sprinkle with lemon juice, and reduce the heat to medium.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 to 5 minutes, until tender. Drain.
- Add the pasta to the skillet, and stir to distribute chicken. Transfer to a serving dish, and toss with the garlic and breadcrumbs. Serve with fresh Parmesan cheese.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 43.5 g, Cholesterol 89.1 mg, Fat 17.6 g, Fiber 3 g, Protein 23.9 g, SaturatedFat 3.2 g, Sodium 169 mg, Sugar 0.4 g
OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE
Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to 350ºF.
- To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
- To prepare the CHICKEN, pound chicken breasts until ¼" thick.
- Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
- Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
- Transfer chicken from skillet into a baking pan.
- BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
- To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
- Saute over medium heat until shallots are transparent.
- Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
- Add heavy cream and simmer until the sauce has thickened slightly.
- Remove pan from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.
OLIVE GARDEN CHICKEN WITH LEMON MARJORAM SAUCE
I made this for dinner tonight and it tasted fabulous! It was the best Chicken Picatta recipe I have ever had. I made some changes since I first posted the recipe, and suggest you double the sauce if you want to top pasta in addition to the chicken. Personally, I serve it with garlic mashed potatoes. (I save the little garlic containers I get from Papa John's Pizza and mash them into my potatoes -- easy and yummy)
Provided by Cook4_6
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- PICCATTA BATTER:.
- Combine eggs, cheeses, parsley and basil together in a large mixing bowl.
- CHICKEN:.
- Flour the chicken breast in the flour mixture and dip it in the Piccatta batter.
- Coat evenly on both sides.
- Heat the olive oil in a large skillet on medium heat.
- Carefully place it in the skillet and fry.
- When edges are golden brown, turn over and brown the other side.
- Transfer chicken from pan and place it in baking pan.
- Place in a 350 degree oven for 10-12 minutes.
- Using the pan the chicken was cooked in, drain all but 1/4 of the oil.
- Over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
- Add the lemon juice, lemon zest, white Zinfandel wine and reduce the liquid by 1/2.
- Add the heavy cream and simmer until the sauce has thickened slightly.
- Remove sauce from heat and whip in the cold butter.
- Season to taste with salt and pepper.
- Pour 2 oz. of the sauce on the plate and place the chicken on top and serve.
LEMON, SAGE, AND GARLIC ROAST CHICKEN
Categories Chicken Citrus Garlic Herb Poultry Roast Low/No Sugar Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
- Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
PROSCUITTO PORK CUTLETS WITH GARLIC SAGE LEMON SAUCE
Amazing flavor with so few ingredients
Provided by TheFrenchKitchen
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- - Pat chops dry, place one slice proscuitto on each chop - Cover with plastic wrap, using meat mallet pound each to 1/8" - Heat 2 T. Vegetable oil in large skillet over medium-high heat - Dredge pork in flour, shake off excess flour - Once oil starts to smoke add 1/2 the pork to the skillet proscuitto side down - Cook for 3-4 min till browned - Flip and cook about 2 min - Remove pork to a plate tented with tin foil - Add remaining oil and repeat with remaining pork chops - Place remaining chop on the place and replace foil - Add garlic to the now empty skillet and cook till lightly browned about 1 min - Add broth to pan and boil for 5-7 min - Add all accumulated pork juices to pan, whisk in lemon juice, sage, butter and salt and pepper to taste - continue to simmer until slightly thickened - Serve over pork (2) per serving
Nutrition Facts : Calories 1038 calories, Fat 61.417711205227 g, Carbohydrate 21.8804005356885 g, Cholesterol 321.282353180081 mg, Fiber 1.68279998060124 g, Protein 95.2238813325456 g, SaturatedFat 20.8865199273916 g, ServingSize 1 1 Serving (1104g), Sodium 3087.05433720795 mg, Sugar 20.1976005550873 g, TransFat 7.33813146009451 g
LEMON SAGE CHICKEN
MY DAUGHTER MADE A VERSION OF THIS DISH ...THIS IS MINE...ADDED SAUCE ;) BOTH WER DELICIOUS...ENJOY
Provided by Lora DiGs
Categories Chicken
Time 35m
Number Of Ingredients 13
Steps:
- 1. IN A PLATE COMBINE FLOUR WITH S n P AND GARLIC POWDER...IN A PIE PLATE (or similar) BEAT TOGETHER EGGS N JUICE FROM LEMON.
- 2. HEAT 1/2 THE OLIVE OIL IN A LARGE PAN...NOW DIP ONE PIECE OF CHICKEN IN SEASOND FLOUR THEN DIP INTO LEMON/EGG MIXTURE.
- 3. PLACE IN PAN N COOK FOR 3 MINUTES THEN FLIP N ADD 1/2 SAGE LEAVES N COOK AN ADDTNL 3 MIN THEN REMOVE TO PLATTER...CONTINUE WITH REMAINN CHICKN ;)
- 4. NOW ADD CHICKEN BROTH N WINE TO PAN N COOK FOR ABOUT 5 MINUTES OR UNTIL REDUCED A BIT...TURN OFF HEAT N ADD BUTTER.
- 5. POUR OVER CHICKEN N SERVE IMMEDIATELY...ENJOY :)
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- Make a paste with the flour, garlic and half the lemon juice. Coat the chicken with the paste and leave for half an hour.
- Put a little olive oil in a sauce pan. Scrape the paste off the chicken and keep for the next step. Add the chicken and the fennel seeds to the pan and fry the chicken on each side.
- If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Then add the rest of the stock, sage, salt and pepper. Bring to the boil then lower to a very gentle simmer for about 20 minutes. Or, put in the oven at about 180°C for half an hour.
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