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

[-=PAM=-] PA_Meadows@...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes