Chicken Breast in a Red Wine and Sage Sauce
By Connor Forbes
I had an opened bottle of wine in my cabinet that had been sitting there a little too long to drink. But I knew that I didn’t have to throw it away and that it could be saved by using it in a dish. I’ve been growing sage in my yard and trying to work this amazing herb into more dishes. Sage is savory with an herbal and citrusy taste. The smell is distinct and pungent, almost like a cross of a eucalyptus and bay leaf. I wasn’t quite sure how this recipe was going to turn out, but it was excellent. And the wine sauce spooned over the sliced chicken was heavenly. I also spooned it over my lettuce greens as a dressing. And that gave me a whole idea there for a salad dressing that I will be trying out in the future. Anyways, lets make some Chicken in a Red Wine Sauce!
- 1.5 pounds chicken
- 15 large sage leaves
- 2 cups red wine
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper
In a large pan or Dutch oven with lid melt butter on medium heat. Add 7 sage leaves and brown in the butter. Remove sage leaves. Add olive oil. Add chicken and sear on both sides. Add the wine over chicken and salt and pepper to taste. Add the rest of the sage directly into the wine. Cover and simmer until chicken is cooked through to at least 165°. Let cool for 5 minutes and EAT! Garnish with the browned sage. I served this with rice pilaf and a salad.
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