Chicken Breasts with Sage

Name: Chicken Breasts with Sage
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, butter, or a combination; 2 garlic cloves, peeled and lightly crushed; 20 or 30 fresh sage leaves or 3 or 4 fresh rosemary or thyme sprigs; 4 chicken breast halves, preferably with wings attached; Salt and black pepper to taste; 1/4 cup plus 1 tablespoon balsamic vinegar or fresh lemon juice; 1/2 cup chicken stock, preferably homemade (page 160), or water; Chopped fresh parsley leaves for garnish

December 14, 2011

It’s still rare to see boneless chicken breasts in Italy, probably because people understand how difficult it is to keep them from drying out. The simplest solution is to leave them on the bone, which helps retain moisture (and, arguably, makes for a nicer presentation). This is a nice, simple, fast stovetop braise, especially pleasant in spring and fall. (The first variation, which uses boneless breasts, is even faster.) Fresh herbs are a must. Serve with plain white rice or—even better, of course—any risotto (pages 521–522).

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