Recipe: Sage-Brushed Chicken with Browned Onion Sauce (serves 2)

SAGE-BRUSHED CHICKEN WITH BROWNED ONION SAUCE

2 boneless, skinless chicken breast halves
2 tablespoons flour
About 1/2 teaspoon salt, divided use
1/4 teaspoon ground black pepper, divided use
1 teaspoon dried sage leaves, divided use
1 1/2 tablespoons olive oil
1/2 cup finely sliced onions
1 medium clove garlic, minced
1/4 cup dry vermouth or white wine
1/2 cup reduced-sodium and fat chicken broth
2 teaspoons Dijon mustard

Preheat oven to warm, about 175 degrees F.

Place a large heavy skillet on medium-high heat. Combine flour with half the salt, pepper and dried sage. Dredge chicken in the mixture.

Pour oil into the hot skillet. When hot, place chicken in pan and saute about 4 to 5 minutes per side, until chicken is cooked through. Transfer to a plate in the warm oven.

Reduce heat to medium. Put onion into the hot skillet and fry a couple of minutes, until well-browned.

Add garlic and stir 30 seconds.

Pour vermouth into pan and boil 1 minute.

Add broth and remaining 1/2 teaspoon dried sage. Cook until reduced by half.

Stir in Dijon and any juices that have accumulated around the chicken. Cook 1 minute.

Taste and adjust seasonings with salt and pepper if necessary. Spoon sauce over the chicken and serve.

Servings: 2
Source: The Empty Nest Cookbook by Joy Smith