3 April, 2017
Easy Chicken Breast Recipe – Twenty Five Minutes
This Easy Chicken Breast Recipe uses sage which goes along with poultry real well.
My turkey dressing always goes over good and sage is an important ingredient.
Sage can grow just about anywhere except for blazing hot desert and freezing polar weather. Just plant it in the garden or in a pot on a window sill or the deck and let it do it’s thing.
And if you do live inside the Arctic circle or in the Sahara desert or if you just aren’t a plant person dried sage from the spice rack works okay.
Gammy learned growing up on a farm here in Texas that when the sage plants are blooming that means it will rain soon. So far she hasn’t convinced me about that one.
You will make this easy chicken breast recipe like a chef. It’s simple and has only a few ingredients that come together real well.
Instead of a humdrum weeknight supper you and your special squeeze will be able to close your eyes and imagine you are dining out at a fine hillside ristorante in Tuscany.
I put together a scallions – aka green onions – , peas and gnocchi in one skillet while I was doing the easy chicken breast recipe in another skillet.
Regular old onions or shallots will work instead of scallions, if you like.
If your chicken breasts are frozen put them in the microwave to thaw out. One skillet at medium heat with about 1/8″ of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.
While the pans are getting hot clean and chop up the scallions – or onions – and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper.
Stir or toss them a few times as they cook.
Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side.
While it’s all cooking coarsely chop up the garlic and the sage leaves.
When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out….
……and add enough chicken broth to just barely get up to the top of the gnocchi.
Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the gnocchi is okay to a nibble test it all is ready to serve.
If the chicken skillet is still busy just lower the heat as low as it can go so the veggies will keep warm.
Give the chicken breasts about 3-5 minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done.
Remove them to a shallow bowl that will catch the drippings.
Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom.
As soon as the garlic gets fragrant – about a minute – add the white wine and stir it all up.
Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process.
You did great!! Some sage advice here – sorry – you and your honey really should finish that bottle of white wine while dining on the results of your easy chicken breast recipe.
We had a Gammy favorite, surprised?
Santa Margarita Pinot Grigio.