Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This sage-infused, company-worthy recipe takes full advantage of cast iron's versatility. The pan goes from stove top to oven and back to stove top.

Source: Midwest Living

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
roast:
30 mins
total:
55 mins
Servings:
4
Yield:
4 chicken breasts plus 1 cup sauce
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim chicken of excess skin or fat. Season the chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet, heat olive oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until skin is lightly browned. Turn chicken over and sprinkle with snipped sage.

    Advertisement
  • Place skillet in oven and roast, uncovered, for 15 minutes. Remove skillet from oven. Carefully add shallots and 1/4 cup of the chicken broth to skillet. Return skillet to oven and roast, uncovered, for 15 to 20 minutes more or until chicken is no longer pink (170°).

  • Transfer chicken and shallots to a plate or dish and cover to keep warm.

  • Add remaining 1/2 cup broth and wine to skillet and return to heat. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove skillet from heat.

  • Transfer chicken to four dinner plates. Return shallots and any collected juices to skillet. Add butter, mustard and sage leaves to skillet; stir until butter melts. Immediately spoon sauce over chicken and serve.

Nutrition Facts

452 calories; fat 28g; cholesterol 130mg; saturated fat 9g; carbohydrates 6g; mono fat 13g; poly fat 4g; insoluble fiber 1g; sugars 3g; protein 39g; vitamin a 533.1IU; vitamin c 6.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 14.8mg; vitamin b6 0.9mg; folate 20.6mcg; vitamin b12 0.4mcg; sodium 458mg; potassium 489mg; calcium 42mg; iron 2mg.
Advertisement