This recipe is from The Lazy Gourmet, a cookbook by my friend Josie’s mom, Marjorie Gelb.
Before becoming a lawyer, Josie’s mom studied at Le Cordon Blue in Paris. Her idea of quick and easy is a little different than mine, but this is one recipe I think we’d both agree falls into that category without relying on processed foods. I’ll post a picture of it next time I make it.
- 4 chicken breast, on the bone, skin on
- Salt and freshly ground pepper
- 4 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh sage leaves
- Several cloves of garlic, peeled
- 3/4 cup dry white wine (I used Pinot Grigio) or a combo of wine and stock.
- Sprinkle the chicken on all sides with salt and pepper. Heat 2 tablespoons butter and the olive oil in a large sauté pan. When foam from the butter subsides, brown the chicken on both sides over medium high heat, about 5 minutes per side.
- Add sage leaves, garlic and wine to the pan. Cover, lower the heat to medium and cook 20 minutes or until the chicken is cooked through.
- Remove chicken from pan (total cook time should be 30 minutes, but will vary depending on the size of the chicken). Adjust heat to medium-high and boil wine until syrup. Remove pan from heat and stir in remaining butter.
- Serve chicken with sauce, rice, noodles or bread to soak up the sauce.
- Note From Anna: This makes 4 servings. If you are using super-gigantic grocery store bone-in chicken breasts, you can cut two in half horizontally (go right through the bone) with a chef's knife and still get 4 servings.