Poor chicken breasts, the old workhorses of desperate weeknight dinners, of mediocre restaurants, of large-scale corporate catered events. Handled incorrectly, they can be dry, bland, boring: a blank slate still, well, woefully blank. But dressed up, in a top hat or fancy coat, in glittery heels and a fur collar, chicken breasts can star in any dinner, one simple or elegant, harried or leisurely. Here are 7 reasons to give chicken breasts a chance -- 7 ways to turn a blank slate into a wonderful meal.
4 boneless skinless chicken breasts or chicken cutlets
3 tablespoons fresh squeezed lemon juice
28 Fresh sage leaves
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
sea salt and freshly ground black pepper to taste
1. Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.
2. After 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.
3. In large skillet, melt butter and 2 tablespoons of olive oil until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown...about 5 minutes (cooking time will be much less if you are using cutlets).Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around the chicken and cook until chicken is browned on the bottom but still juicy... about 5-10 minutes more. Do not scorch the sage.
4. Remove chicken to platter and season second side with salt and pepper. Scatter sage leaves on top and also add lemon wedges to plate. Cover loosely with foil. Discard any fat from skillet. Add reserved lemon marinade into skillet on high heat. Reduce to a glaze...add tablespoon of butter and pour over chicken. Serve asap.