Lemon and Sage Chicken
From the Kitchen of Mandy Weibrecht
Ingrediants
» 4 boneless, skinless chicken breast halves » 3 cups 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 skillet and cook until just browned. 3. Remove breasts and set aside. Do not wash pan. 4. Add 1/4 cup chicken broth to pan. 5. Add carrots, zucchini, onion, sage leaves, dried sage, and garlic. 6. Cook over medium-high heat until vegetables are tender. 7. Add zest, remaining chicken broth, and wine; bring to a boil. 8. Reduce heat to low and simmer for 10 minutes. 9. Add chicken and simmer 10 more minutes.
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