Wednesday, June 17, 2009

Chicken Breasts with Sage

One of our favorite things about the garden is the opportunity to experiment with different recipes. Sarah & Jeff and Michelle & Scott are part of what we like to call Lazy Dog Test Kitchens. It's a great way to give suggestions to customers on what they can do with our vegetables. I know sometimes figuring out what to cook is the biggest obstacle in making dinner.

Scott and I picked up Mark Bittman's The Best Recipes in the World a few weeks ago, and this chicken recipe was a perfect match with the Lazy Dog Salad Mix. We're looking forward to trying it again when the potatoes are ready. We haven't tried the balsamic variation, but the lemon was delicious. The pan sauce is just calling out for roasted fingerling potatoes.

3 Tbsp olive oil, butter, or a combination
2 garlic cloves, peeled & lightly crushed
20 or 30 fresh sage leaves
4 chicken breast halves
1/4 cup plus 1 Tbsp balsamic vinegar or fresh lemon juice
1/2 cup chicken stock
Salt & pepper to taste

1. Heat oil in deep skillet on medium-high. Add garlic and half the sage, then chicken skin side down. Brown chicken well, rotating breasts as necessary (don't worry about the bone side), for 5-10 minutes. Turn meat browned side up and sprinkle with salt and pepper.
2. Add remaining sage, along with the 1/4 cup vinegar or lemon juice and stock. Turn heat to low and cover; cook until the chicken is tender & no trace of blood remains near the bone, 15 minutes or so.
3. Transfer chicken to platter. If the sauce is thin, raise the heat to high, stirring and reducing until it is thick and glossy, just a few minutes. Stir in the remaining tablespoon of vinegar or lemon juice. Season to taste with salt & pepper.

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