Chicken Breasts with Sage (Petti di Pollo alla Salvia)

By á-708

Ingredients

• 4-6 skinless, boneless chicken breast halves
• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) plus 2 Tbs (30 ml) extra-virgin olive oil
• 15-20 whole fresh sage leaves
• Salt and freshly ground pepper to taste
• 2 Tbs (30 ml) butter

Details

Servings 4

Preparation

Step 1

Combine the chicken breasts, lemon juice, 1/4 cup (60 ml) of the olive oil, the sage leaves, salt, and pepper in a non-reactive bowl, tossing to combine. Cover and marinate in the refrigerator for 30 minutes. Remove the chicken from the marinade and pat dry. Remove the sage leaves from the marinade and reserve both. Heat the remaining olive oil and butter in a large heavy skillet over moderate heat and cook the chicken breasts until golden brown on the bottom, about 5 minutes. Turn the chicken breasts, add the sage leaves, and cook until the chicken is browned on both sides and cooked through, 5 to 10 minutes more. Transfer the chicken and sage leaves to a warm platter. Discard the oil in the skillet and add the reserved marinade, scraping the pan to dissolve the brown bits. Cook, stirring constantly, until reduced to a brown glaze, 1 to 2 minutes, and pour over the chicken. Serve immediately. Serves 4 to 6.