Chicken in Sage Sauce

By admin | December 19, 2009

Photo-0822.jpeg
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.

Photo-0822.jpeg
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.
Photo-0817.jpeg 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!

Reply

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

Reply

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!

Reply

RomeroManuel on December 29, 2009 at 11:46 pm.

What can I use in place of the cream?

Reply

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.

Reply

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