Cucina rustica: chicken with sage, tomato and
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts | |
| 3 | tablespoons | Olive oil |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1 | large | Carrot, chopped |
| 1 | tablespoon | Lemon rind, finely grated |
| 1 | tablespoon | Fresh sage, chopped, or 1 ts dried |
| 1 | large | Tomato, peel, seed, chop |
| ⅓ | cup | Chicken stock |
| 3 | tablespoons | Lemon juice |
| Fresh sage leaves | ||
| Lemon slices | ||
Directions
Remove skin from chicken; debone if desired. In large skillet, heat oil over medium heat; cook chicken and pinch each of salt and pepper, turning once, for 5-7 minutes or until lightly browned. Remove to plate; cover and keep warm.
Add onion, garlic and carrot to pan; cook, stirring, for about 5 minutes or until onion starts to turn golden. Stir in lemon rind, sage and remaining salt and pepper; cook for 1 minute.
Stir in tomato and chicken stock, stirring to deglaze pan. Bring to boil.
Reduce hat and return chicken to pan; cover and simmer for 15 minutes, turning chicken once. Stir in lemon juice; cook, uncovered, for 5-10 minutes or until chicken is no longer pink inside. Serve with pan juices.
Garnish with sage leaves and lemon slices.
4 Servings for $13.30CDN [Oct 94] Per serving: about 260 calories, 29 g protein, 12 g fat, 9 g carbohydrate Serve with fluffy rice and lightly sauted zucchini.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini