To me, sage is an herb that packs quite a punch most of the time. However, on a recent trip to the farmers market I picked up a couple of bunches that are really mild and that’s nice because I can fearlessly use sage without worrying about drowning out other flavors in the dish. It’s also a good lesson in that you should always taste your ingredients before using them, especially if procured from a farm or organic source, because unlike mass-produced genetically modified foods, each crop can have nuances of flavor and texture.

To me, sage is an herb that packs quite a punch most of the time. However, on a recent trip to the farmers market I picked up a couple of bunches that are really mild and that’s nice because I can fearlessly use sage without worrying about drowning out other flavors in the dish. It’s also a good lesson in that you should always taste your ingredients before using them, especially if procured from a farm or organic source, because unlike mass-produced genetically modified foods, each crop can have nuances of flavor and texture.

This dish is a great use of leftover chicken, which I seem to always have on hand because I typically roast a chicken at least once a week.

1 small onion, diced
3 cloves garlic, minced
2 Tbsp evoo
1/2 bunch sage, chopped
1/4 cup chicken stock or water
1/4 half and half or heavy cream
9 oz chicken breast, cooked
salt & pepper

Saute onion, garlic and sage in a sauce pan until fragrant and garlic is golden. Add the stock/water and heavy cream, season with salt and pepper.
Add cooked chicken and continue cooking until sauce reduces and thickens slightly. Serve with a rice side dish like a pilaf.

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