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


Recipe Summary

15 mins
10 mins
30 mins to 35 mins at 400°
4 chicken breasts plus 1 cup sauce


Ingredient Checklist


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.

  • 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; total fat 28g; saturated fat 9g; polyunsaturated fat 4g; monounsaturated fat 13g; cholesterol 130mg; sodium 458mg; potassium 489mg; carbohydrates 6g; fiber 1g; sugar 3g; protein 39g; trans fatty acidg; vitamin a 533IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 15mg; vitamin b6 1mg; folate 21mcg; vitamin b12mcg; calcium 42mg; iron 2mg.