LEMON & SAGE CHICKEN From the Kitchen of: Mandy Weibrecht Ingredients • 4 boneless, skinless chicken breast halves • 3 cup chicken broth • 1 carrot, sliced • 1 small zucchini, sliced • 1 small onion sliced • 8 fresh sage leaves • 1 tsp dried sage • 2 cloves garlic, minced zest of 1 lemon • 1/4 cup dry white wine
Directions 1. Heat a nonstick skillet over medium-high heat. 2. Place chicken breast in the skillet and cook until browned on both sides. 3. Remove breasts and set aside. Do not wash the pan. 4. Add 1/4 cup chicken broth to the pan. 5. Add carrots, zucchini, onion, sage leaves, dried sage, & garlic. 6. Cook over medium-high heat until the vegetables are tender, about 5 minutes. 7. Add zest, remaining chicken broth, and wine; bring to a boil. 8. Reduce heat to low and simmer for 10 minutes. 9. Add the chicken and simmer 10 more minutes. Serves 4
11
