Chicken with fresh sage recipe?

I'm cooking chicken for dinner, and would like to use some fresh sage from my garden. Any ideas?Chicken with fresh sage recipe?
Sauteed Chicken Breast with Whole Grain Mustard and Sage From Food Network Kitchens





4 boneless chicken breast halves, with skin (about 1 1/4 pounds)


Kosher salt and freshly ground black pepper


Flour, for dredging


2 tablespoons olive oil


1 to 4 tablespoons unsalted butter optional


1/2 cup white wine or dry white vermouth


1 1/2 cups white or brown chicken broth, homemade or low-sodium canned


8 medium whole fresh sage leaves, plus more for garnish


1 1/2 tablespoons whole grain mustard





Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.


Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.





Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.Chicken with fresh sage recipe?
CHICKEN BREASTS WITH SAGE





3 chicken breasts, boned, trimmed, and halved


3 tbsp. butter


10-12 fresh sage leaves


1 c. dry white wine plus or minus


Salt and pepper to taste





Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.





Yummy!!!!!!!!!!
6 x Skinless boneless chicken breast halves (about 2 pounds)


2 tbl Chopped shallot (1 large)


2 tbl Low-fat sour cream


2 tsp Ground ginger


2 tbl Lime juiced


2 tbl Dijon mustard


1/2 tsp Salt


1/4 tsp Pepper





Method :


Mix all ingredients except chicken breast halves in large glass or plastic dish.


Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours.


Set oven control to broil. Spray broiler pan with nonstick cooking spray.


Place chicken in pan. Broil chicken with tops 5 to 7 inches from heat 5 minutes; turn. Broil about 5 minutes longer or until juices run clear
I have found a lot of easy to follow and delicious recipes on Rachael Ray's website. She has everything listed in categories so it's easy to do a search for something inparticular. Good luck!





http://www.rachaelrayshow.com/?q=yum-o/r鈥?/a>
I like to stuff a bundel of fresh herbs - usually sage, thyme and just a little rosemary into a roasting chicken. Yummy!!!!