Sage Chicken with Rice

Sage Chicken with Broccoli and Rice

This recipe has been kicking around my kitchen for a few years now. It is wonderful with either chicken or pork – this time I happened to use chicken, of course. I had to share it because it is made with simple ingredients that you should always have on hand. To add even more flavor, try adding 1/4 cup of a good dry Chardonnay when you add the butter, letting the alcohol cook off before the chicken is done. This recipe is just a base. Add your favorite heat if you like, or your special chicken seasoning – the ingredients are so versatile. There are so many wonderful dishes that can start like this. I hope you try it & enjoy it. If you do, please comment what you decide to add.

Browning the Chicken

3 Chicken Breasts

2 tbsp Olive Oil

1/4 cup of butter

1 sprig fresh thyme, leaves stripped

8-10 fresh sage leaves, julienne or coarsely chopped

2 medium cloves of garlic, chopped fine

Salt and freshly ground pepper

Optional:
4 Cups cooked rice
2 Cups cooked and chopped broccoli florets
Salt and pepper

Rinse chicken and pat dry.  Sprinkle salt and Pepper on both sides.  Heat olive oil in a deep skillet over medium-high heat.  Add chicken to brown it.  When the second side is almost browned, add sage, thyme, butter and garlic – keep the heat at medium to medium-high.  Turn chicken a few times while cooking.  When your chicken is done (no longer pink), usually around 7-15 minutes, depending on the thickness of the chicken, remove it from the pan and carve to about 1/4 inch slices.

Add the rice to the skillet that you cooked the chicken in to fry for a few minutes, sprinkle with salt and pepper.  Stir in the cooked broccoli to coat.  Serve sliced chicken over rice.