Chicken Breasts with Sage

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                            FOOD FUNNY
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Here's a good one courtesy of Rosemary Zwick:

In the hospital where I work, the quality of meals offered in the
employees' cafeteria is a source of aggravation. Once I watched
two young surgeons approach the serving line. After reading
the posted menu and looking over the dishes displayed, one
doctor turned to the other and remarked, "No doubt about it,
this calls for a culinary bypass." And they left.

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                            TODAY'S RECIPE
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If you don't have fresh sage for this dish, it would be better to
use another fresh herb such as rosemary or tarragon instead of dried sage.

Chicken Breasts with Sage (Petti di Pollo alla Salvia)

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

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.
Received on Thu Feb 17 07:24:13 2011