SAGE CHICKEN BREASTS WITH BELL PEPPER CURLS
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:35:00
Calories: 429
Fat: 22 grams
Protein: 49 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 3 grams
4 boneless skin-on chicken breast halves (about 2 pounds)
salt and freshly ground black pepper
12 fresh whole sage leaves, plus 1 teaspoon chopped
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 cup reduced-sodium chicken stock
2 red bell peppers, cut into thin strips (about 3 cups)
1. Preheat oven to a warm setting. Sprinkle chicken with
salt and pepper to taste. Loosen the skin of each
chicken breast half with your fingers, and gently insert
three sage leaves underneath each.
2. In a large ovenproof skillet over medium-high heat, heat
butter and half of the oil. Saut chicken skin-side down
until nicely browned, about 7 minutes. Reduce heat to
medium, turn chicken and continue cooking until cooked
through, about 7 more minutes. Transfer to a serving
platter and place in oven to keep warm.
3. Add chicken stock to pan and turn heat up to high. Cook
until almost reduced by half, about 5 minutes, scraping
up browned bits on the bottom. Transfer broth to a small
bowl and set aside.
4. Wipe out skillet with a paper towel. Heat remaining oil
over medium-high heat. Add peppers and saut until
lightly browned and softened, about 5 minutes. Stir in
broth and chopped sage and cook for 1 more minute.
Season with salt and pepper and serve over chicken.
Fresh sage is less piquant than dried, and pairs beautifully with
poultry.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
Linear Mode
