Chicken Breasts with Sage
It's still rare to see boneless chicken breasts in Italy, probably because people understand how difficult it is to keep them from drying out. The simplest solution is to leave them on the bone, which helps retain moisture (and, arguably, makes for a nicer presentation). This is a nice, simple, fast stovetop braise, especially pleasant in spring and fall. (The first variation, which uses boneless breasts, is even faster.) Fresh herbs are a must.
- 3 tablespoons extra virgin olive oil, butter, or a combination
- 2 garlic cloves, peeled and lightly crushed
- 20 or 30 fresh sage leaves or 3 or 4 fresh rosemary or thyme sprigs
- 4 chicken breast halves, preferably with wings attached
- Salt and black pepper to taste
- ¼ cup plus 1 tablespoon balsamic vinegar or fresh lemon juice
- ½ cup chicken stock, preferably homemade, or water
- Chopped fresh parsley leaves for garnish
Instructions:
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the garlic and half the sage, then the chicken, skin side down, and brown it well, rotating the pieces as necessary (you don't really have to FRIED CHICKEN brown the bone side); the process will take 5 to 10 minutes. Turn the meat browned side up and sprinkle it with salt and pepper.
-  Add the remaining sage, along with the ¼ cup vinegar and the stock. Turn the heat down to low and cover; cook until the chicken is tender and no trace of blood remains near the bone, 15 minutes or so.
- Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes. Stir in the remaining tablespoon of vinegar or lemon juice. Taste the sauce and add salt and pepper. Spoon the sauce over the chicken, garnish, and serve.