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.


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


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.