Chicken With Caramelized Garlic and Sage

I love how easy this recipe is and how flavorful! It’s from one of my favorite cookbooks, The Pampered Chef’s Cooking for Two or More. All the recipes are fit for two, four, or six people and the measurements are spot on. Perfect if you don’t want any leftovers. And all the recipes I’ve made from it are excellent and not too difficult or time-consuming. Two thumbs up for that alone!

And truly, is there a better smell than garlic and sage sizzling away in a skillet over the stove? I think not. It’s totally worth the craziness that ensues every time our smoke alarms goes off during cooking (which is every single time in our sadly unventilated kitchen!). Just thinking about that garlicky scent makes my mouth water!

We actually subbed chicken thighs for breasts and it worked like a charm. Just made a few extra since they were on the small side. Yummy lunch the next day!

Chicken With Caramelized Garlic and Sage

Serves: 2
Recipe courtesy Pampered Chef

1 teaspoon butter
4 larges garlic cloves, peeled and thinly sliced
2 teaspoons brown sugar
2 skin-on boneless chicken breast halves (5 to 7 ounces each)
10 mediums fresh sage leaves, thinly sliced, divided
6 smalls red potatoes, quartered (1 pound)
2 tablespoons water
1 teaspoon olive oil

1. Preheat oven to 325. Melt butter in saute pan over medium heat; add garlic and sugar. Cook 3 to 4 minutes, stirring constantly, until garlic is softened and golden brown; set aside.

2. Rinse chicken with cold water and pat dry with paper towels. Loosen skin from chicken by inserting fingertips under skin and gently pushing between skin and meat. Evenly spread garlic mixture and half of sage under skin of both breasts. Season chicken with salt and pepper.

3. Place potatoes and water in micro-cooker. Microwave on high 4 to 5 minutes or until potatoes are tender; drain. Add remaining sage; season with salt and pepper and toss to coat.

4. Heat oil in skillet over medium-high heat until hot. Place chicken, skin-side down, in center of skillet; surround with potatoes. Cook 3 to 4 minutes or until skin is deep golden brown. Turn chicken over and toss potatoes. Place skillet in oven; bake 25 to 27 minutes or until 170 in thickest part of breast and juices run clear. Remove from oven; let stand 5 minutes before serving.


~ by spontaneoustruth on March 26, 2010.

2 Responses to “Chicken With Caramelized Garlic and Sage”

  1. haha, my smoke detector goes off everytime I cook too.

  2. I’m notorious to setting the alarm off even though nothing has gone wrong! These look tasty!

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