Atkins Sage Chicken Breasts with Bell Pepper Curls
by Dawn Whalen
serves: 4
|
|
|
Rating Details:
No rating information for Atkins Sage Chicken Breasts with Bell Pepper Curls
Hide Rating Details
|
|
| |
Atkins website |
| Ingredients: |
| |
4 |
|
boneless chicken breast halves, skin on |
| |
|
|
salt |
| |
|
|
freshly ground black pepper |
| |
12 whole |
|
fresh sage leaves |
| |
1 teaspoon |
|
chopped fresh sage |
| |
1 tablespoon |
|
unsalted butter |
| |
2 tablespoons |
|
olive oil, divided |
| |
1/2 cup |
|
reduced-sodium chicken stock |
| |
2 |
|
red bell peppers, cut into thin strips |
| Directions: |
| |
Preheat oven to a warm setting. Sprinkle chicken with salt and pepper to taste. Loosen the skin of each chicken breast with your fingers and gently insert 3 sage leaves underneath each. In a large ovenproof skillet over medium high heat, heat butter and half of the olive oil. Saute chicken, skin-side down until nicely browned, about 7 minutes. Reduce heat to medium, turn chicken and continue cooking until cooked through, about 7 minutes. Reduce heat to medium, turn chicken and continue cooking until cooked through, about 7 minutes more. Transfer to a serving platter and place in oven to keep warm. Add chcken stock to pan and turn heat to high. Cook until almost reduced by half, about 5 minutes, scraping up browned bits on the bottom. Transfer broth to a small bowl and set aside. Wipe out skillet with a paper towel. Heat remaining oil over medium high heat. Add peppers and saute until lightly browned and softened, about 5 minutes. Stir in broth and chopped sage; cook 1 minute more. Season to taste wih salt and pepper and serve over chicken.
|
|
