Tomato Lemon Chicken Breasts with Sage |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from a borrowed cookbook (I can't remember the name of it) a few years ago. I've since adapted it a little bit, but not too much. It has become one of my tried-and-true recipes. I usually serve it with rice pilaf and a tossed salad, but once I served it with new potatoes and crusty rolls, and that was good too. Ingredients:
4 boneless skinless chicken breasts |
3 tablespoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 yellow onion, chopped |
2 cloves garlic, minced |
1 large carrot, finely chopped |
1 tablespoon finely grated fresh lemon rind |
1 tablespoon chopped fresh sage or 1 teaspoon dried sage |
1 large tomato, chopped |
1 chicken bouillon cube, dissolved in |
1/3 cup water |
3 tablespoons lemon juice |
fresh sage leaf, for garnish (optional) |
lemon slice, for garnish (optional) |
Directions:
1. Sprinkle chicken with a bit of salt and pepper.
2. Over medium heat, lightly brown chicken on both sides for 5- 7 minutes.
3. Remove chicken from pan and set aside.
4. In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown.
5. Add sage, lemon rind, and remaining salt and pepper.
6. Cook 1 minute.
7. Add tomato and bouillon.
8. Scrape up any browned bits in the pan and stir them in.
9. Bring to a boil.
10. Return chicken and any juices to pan.
11. Reduce heat, cover and simmer for 15 minutes.
12. Turn chicken once.
13. Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside.
14. Serve with pan juices.
15. Garnish with sage and lemon, if desired.
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