Lemon and Sage Chicken Breast

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

DESSERTS