An extremely easy but really tasty and flavorful main course… chicken slices with sage and rosemary, cooked in a pan. They can be prepared in a few minutes, tender and aromatic, perfect with a nice vegetable side dish or with roasted potatoes. Try this recipe, it’s great if you have little time but want to serve a tasty dish!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Energy 169.94 (Kcal)
- Carbohydrates 0.90 (g) of which sugars 0.04 (g)
- Proteins 35.12 (g)
- Fat 3.00 (g) of which saturated 1.13 (g)of which unsaturated 1.06 (g)
- Fibers 0.18 (g)
- Sodium 244.16 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz chicken breast (in slices)
- 3 leaves sage
- 1 sprig rosemary
- 1 clove garlic
- Half glass white wine (or lemon juice)
- semolina flour (or all-purpose flour)
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Skillet
- Cutting Board
Preparation
Coat the slices of chicken in semolina (or flour), on both sides.
Take a nice large skillet, add a drizzle of olive oil and a small knob of butter. Add a crushed garlic clove, the sage, the rosemary and sauté for a few moments, until the butter has melted.
Add the slices of meat and brown them for a minute or two on each side. Salt, pepper and deglaze with the wine, or with the juice of half a lemon.
When the wine has evaporated, lower the heat and cook for another 7-8 minutes, depending on the thickness of the slices. If necessary, you can moisten the bottom with hot water or broth.
The chicken slices with sage and rosemary are ready to be served!
If you wish, you can thicken the sauce by adding a small piece of butter mixed with a little cornstarch to the skillet.
Tips and Variations
You can replace the chicken with turkey breast or veal slices.
You can cut the meat into strips, in which case the cooking will be even faster.
You can add other herbs to taste.
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