Recipe
Brandy Chicken with Sage
Prep Time: 10 min
Cook Time: 25 min
Serves: 4
Apple, sage, and chicken are a natural trio in the fall. If you find yourself craving Thanksgiving-style flavour but are short on time, these chicken breasts are just the ticket.
Ingredients
4
bone-in, skinless chicken breasts
1/4 cup (60 mL)
whole wheat flour
2 tbsp (30 mL)
olive oil
1/2 tsp (2.5 mL)
salt
1 tsp (5 mL)
black pepper, freshly ground
1 cup (250 mL)
onion(s), minced
3
Granny Smith apple(s), sliced (save 8 slivers for garnish)
1/2 cup (125 mL)
brandy
1/2 cup (125 mL)
sage, fresh, minced (save 4 + leaves for garnish)
1/4 cup (60 mL)
lemon juice, fresh
2 tsp (10 mL)
lemon zest
2
cloves garlic, minced
Instructions
1
Coat chicken with flour on all sides. This is easily done in a freezer bag.
2
Heat oil over medium-high heat in a skillet. Add chicken and brown on all sides. Sprinkle with salt and pepper and any remaining flour.
3
Remove chicken from pan and keep warm. Reduce heat to medium and cook onions, garlic and apples for 3 minutes. Add brandy, sage, lemon juice and lemon zest and cook, stirring, for 1 minute.
4
Return chicken pieces to the pan. Bring to a boil and cover. Cook for 15-20 minutes or until sauce is thickened and chicken is thoroughly cooked, juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C).
5
Top each serving with the brandy sage sauce and garnish with fresh sage leaves and slivers of green apple. Serve immediately.