Roasted Chicken with Sage Sauce

Serves:

4

Ingredients:

4 bone in chicken breasts (about 2 ½ lbs.) ¼ cup dry white wine
2 tbs soft butter 2 tsp Dijon-style mustard
½ tsp ground black pepper 12-20 small sage leaves
¼ tsp salt 6 shallots, peeled and halved or quartered lengthwise ¾ cup reduced-sodium chicken broth
1 tbs snipped fresh sage ½ tsp salt
6 shallots, peeled and halved or quartered lengthwise
¾ cup reduced-sodium chicken broth
2 tbs Epicurean Sage Extra Virgin Olive Oil

Instructions:

Season the chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven going skillet, heat Epicurean Sage Extra Virgin Olive Oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until skin is lightly browned. Turn chicken over and sprinkle with snipped sage. Place skillet in oven uncovered for 15 minutes. Remove from oven and carefully add shallots and ¼ cup of chicken broth to skillet. Return to oven uncovered for 15-20 minutes more or until chicken is no longer pink. (170 degrees) Transfer chicken and shallots to a plate or dish and cover to keep warm. Add remaining ½ cup of broth and wine to skillet. Gently boil for 1-3 minutes or until reduced by half. Remove from heat. Transfer chicken to 4 dinner plates. Return shallots and any collected juices to skillet. Add butter, mustard, and sage leaves to skillet stir until butter melts. Spoon sauce over chicken and serve.

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(615) 895-0007

sales@epicureanoliveoil.com

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN

37129

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