Believe it or not, our fridge is absolutely running on E – we’re desperate to go to the grocery store. I did happen to have one small package of thinly sliced chicken breasts in the freezer along with a bag of frozen sweet potato bites (which I bought from Whole Foods not too long ago) so per usual, I got creative.
Our herb plants are doing really well. So I figured why not use all the great fresh herbs I have out back!? Easy enough…
Ingredients: (serves 2)
-Small package of thinly sliced chicken breasts
-5 or 6 leaves of fresh sage
-1 large shallot, chopped
-1 drop of butter
-Salt, pepper, & crushed red pepper (to taste)
-White cooking wine
First, make sure you thoroughly rinse and dry the chicken. If you don’t dry it all the way, the chicken won’t brown up nicely & it will make a MESS! (remember: water + oil = MESS)
In a large frying pan, heat up about 2 to 3 tablespoons of olive oil and sauté the chopped shallot so it’s soft. Sprinkle a bit of salt, pepper, and crushed red pepper. Then, add a drop of butter and let melt. You can then fry your sage leaves.
Next, add in the chicken. Season with a little more salt & pepper. As you’ll notice, I had a few mushrooms… so I decided to add those in too. (mushrooms not necessary)
Let cook for about 2-3 minutes & flip. Season the other side with salt & pepper and let cook for another 3 minutes or so. Make sure you don’t overcook- especially with the very thin chicken breasts. Add in a dash of white cooking wine do “deglaze” the pan. Let simmer for about 1 minute.
That’s it! Mangia