Chicken with a White Wine Sage Sauce

Sunday, July 6, 2008

Chicken with White Wine & Sage

Friends, we sure do have come catching up to do. I can't believe how many recipes I have just sitting on the back burner waiting for me to share with you. Hopefully I'm going to catch up somewhat tonight. Here's the first one.

Now, I have always been on the fence about sage. Sometimes I like it, sometimes I don't. I am able to get as much as I want from The Farm each week and have been trying various things, including a delicious pasta with fried sage, to get myself to enjoy it. I really really really want to like it. I don't know why, I just feel that I should. Unfortunately, I think I have finally made up my mind and decided once and for all that sage is not for me. Oh sure, I enjoy the flavor, but if something still has the capacity to feel fuzzy after being cooked for an extended period of time, there is just something wrong with it. I don't want to feel like I am eating a carpet with my meal. Basically, it's a texture issue for me.


This recipe was born out of my last effort to try to like sage. I needed something that would let the flavor of the herb shine, since I do actually like that. This is what I came up with. The overall taste is a sharp one that eventually mellows on the tongue. I don't ever really use exact measurements when cooking, so these are just approximations based on what I remember using.

Chicken with White Wine & Sage

Chicken with a White Wine Sage Sauce

2 chicken breasts
1 med onion, diced or sliced into strips
4 cloves of garlic, minced
1 cup white wine
handful of sage leaves, cut into strips
juice of half a lime (could use lemon too)
olive oil
1 Tbsp butter
salt & pepper

In large pan, saute onions over medium heat in a bit of olive oil until just starting to get translucent. Add garlic and sage and saute for an additional minute. Put chicken breasts in the pan and cook on each side until done. Add white wine, lime juice, butter, salt and pepper to taste. Let sauce reduce a bit for approx. 3-5 minutes. Taste sauce and adjust accordingly.

You can serve this over many things. Rice, pasta, mashed potatoes, etc. I happened to have a bunch of green cabbage, red cabbage, and carrots that I had leftover from when I shredded them to make a coleslaw last week. I sauteed them in a separate pan with a bit of olive oil until they were just starting to get tender. I wanted them still to have some crunch. I used that as the bed for the chicken.


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