4 medium skinless, boneless chicken-breast halves, 1 1/4 pounds
Salt and pepper
1 tablespoon(s) olive oil
1/2 cup(s) reduced-sodium chicken broth
1/3 cup(s) white wine
1 teaspoon(s) grated lemon peel
2 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh parsley
1 teaspoon(s) chopped fresh sage
1 tablespoon(s) cold margarine or butter
Instructions
Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add chicken broth and white wine. Cook 2 minutes to reduce sauce by half. Stir in lemon peel, lemon juice, parsley, sage, and any juices from chicken on platter. Remove skillet from heat; stir in cold margarine or butter.
Originally Submitted
11/14/2010
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