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INGREDIENTS:
4 boneless, skinless chicken breast halves (6 oz each), pounded to 1/4-inch
thick
3/4 tsp
rubbed sage
1/2 tsp
salt
3 Tbsp
whole-wheat flour
4 tsp olive
oil
1 tsp cornstarch
2 tsp cold
water
1/3 cup
+ 1/4 cup
chicken broth
1 1/2 Tbsp
cold butter, cut in small pieces
2 tsp chopped
fresh parsley (optional)
DIRECTIONS:
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1. |
Season the chicken with the sage and salt. Lightly coat with the flour, patting
off the excess.
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2. |
Heat a large nonstick skillet over high heat, and add 2 teaspoons
of the oil. Add 2 pieces of the chicken, and cook until browned. Reduce the heat
to medium, and turn the chicken. Cook until the chicken is no longer pink and the
juices run clear. Remove to a platter and cover with foil to keep warm. Add the
remaining 2 teaspoons oil to the skillet, and cook the remaining chicken in the
same fashion. Remove to the platter.
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3. |
In a small cup, combine the cornstarch and water. Pour the broth into the skillet,
and heat over medium heat. Bring to a simmer, and whisk in the cornstarch mixture.
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4. |
Cook, whisking until thickened, about 15 seconds. Whisk in the butter, and spoon
the sauce over the chicken. Sprinkle with the parsley, if using.
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