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.
Chicken with Sage and Wine from The Lazy Gourmet
Chicken with Sage and Wine
Ingredients
- 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.
Instructions
- 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.
Gloria
I don’t do much cooking, but I’ll bet if you are lactose intolerant you could add plain soy milk to lessen the acidity possibly? I don’t know if it would curdle….
Cakelaw
Sounds like a great book and a delicious dish.
Susan
Wow! Thanks for the tip on the baking soda. Although I almost never use a bottled sauce, I’ve never heard of that trick. I also usually “doctor” it up a bit by adding cream and fresh basil. It must be challenging to get inspired sometimes to cook in the hot weather you have. Sometimes in winter here in the northeast it can actually be the best time to stay in and cook and bake. Kind of helps beat the winter blues!
Josie
So psyched you’re diggin’ “the laze,” Anna! And totally beaming at the shout out. Wait till you try the gruyere crackers– might be just your style.
Louise
I’d hesitate to use baking soda to reduce the acidity of tomato sauce. We used to use a little baking soda in the cooking water of green vegetables to preserve their bright color, but probably twenty years ago we stopped that practice, when it was discovered that baking soda destroys the vitamin C content of vegetables.
Katrina
Just made chicken marsala last night (though you know we don’t use wine, I used grape juice–probably not the same and I’ve tasted foods cooked with wine and they are SO good.)
My SIL teaching some healthy cooking classes here at my house every couple weeks. Last class was soups.
Here’s a super simple soup–one jar of your favorite tomato/spaghetti sauce and one can coconut milk. It was good, dairy free and everyone loved it. I’d add fresh basil to that, too.
Diana
Long time lurker here. But I just wanted to say that instead of using cream to lessen the acidity, you can use a pinch of baking soda. I’m lactose intolerant, so no milk for me, but the baking soda thing works amazingly well!
Sue
Thanks for the tip about adding a little cream and or basil. BTW, I haven’t tried the Rao’s either. I was shocked to find some here, but the price was too much for me. Almost nine dollars a jar on clearance! I think it was $11 regular price.
Anna
Sue, that makes me feel better ;). I actually like some bottled marinara sauces and it’s kind of fun trying the different flavors. One thing I do with some of the more acidic ones is add a little cream. I noticed the sauces in Rome & Florence were a lot less acidic and adding the tablespoon or so of cream (plus a little fresh basil, in some cases) makes the bottled sauces more like the type we ate in Italy. I still haven’t tried Rao’s brand.
Amy, I’ll have to make it again so I can take the photo.
Amy @ What Jew Wanna Eat
This sounds tasty- I’d love to see a photo too! I completely agree on sauces- I would much rather have a smaller amount of a really tasty sauce, than more of the low fat inferior version. This goes for desserts too!!
Sue
You had a lot going on this summer. I hope you didn’t spend any time beating yourself up about resorting to bottled marinara sauce.
If it’s any consolation one of the recipes I made from Ina’s new book call’s for “good marinara sauce, such as Rao’s”. So you’re not the only who turns to bottled marinara in a pinch.
For what it’s worth when I get out of my cooking zen due to stress or hot humid weather I turn to Greek or Mediterranean style dishes. I can often grill the protein and everything seems to be light and fresh. It gets me back on track… cooking wise.