Chicken in Sage Sauce
By admin | December 19, 2009
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.
5 Comments
Mother Rimmy on December 19, 2009 at 4:43 pm.
This looks delicious. You can't go wrong with a combination like sage and chicken. I love it!
Alisa@Foodista on December 20, 2009 at 2:58 pm.
It does look delicious.I'll keep this recipe in mind when I have leftovers from our roasted chicken too
Anderburf on December 20, 2009 at 6:54 pm.
This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them both out in this recipe. Thanks for sharing!
RomeroManuel on December 29, 2009 at 11:46 pm.
What can I use in place of the cream?
asata (a.k.a. Life Chef) on December 30, 2009 at 1:57 am.
Thanks y'all!
Soy milk will work in place of cream. It reduces well if you want to make creamy soups and sauces.