Taste and Create was started as a food event by Nicole from For the Love of Food. The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with Corina from SEARCHING FOR SPICE. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes. I chose her CHICKEN BREASTS IN LEMON SAGE SAUCE recipe which she adapted from The book Fantastico by Gino D’Acampo. I chose it because it looked sooooooo good and I had some sage that was left from when I made the PARSLEY, SAGE, ROSEMARY & THYME CHICKEN. I converted the metrics for my use.
Ingredients – Serves 2
2 chicken breasts
1 lemon, juiced and divided
1 tablespoon flour
1 clove garlic, crushed
1/2 teaspoon fennel (optional)
3/4 cup chicken stock
1 egg yolk
1 teaspoon sage
Salt
Black pepper
Olive oil
- Make a paste with the flour, garlic and lemon juice.
- Coat the chicken with the paste and leave for half an hour.
- Put a little olive oil in a sauce pan.
- Scrape the paste off the chicken and keep for the next step. I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way. Fortunately my pan wasn’t too hot that it burned and all worked out well.
- Add the chicken and the fennel seeds to the pan and fry the chicken on each side. I also omitted the fennel seeds – thought I had some, but didn’t after all.
- If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn’t want to mess with her recipe since it smelled perfect).
- Then add the rest of the stock, sage, salt and pepper.
- Bring to the boil then lower to a very gentle simmer for about 20 minutes.
- Mix the egg yolk with a little lemon juice.
- Remove the chicken from the pan.
- Stir in the lemon juice. Keep stirring as it thickens, but don’t let it boil.
- Serve the sauce over the chicken with rice or potatoes and vegetables.
LOL I had it narrowed down to a couple others I wanted to make more, but just had those herbs to use up so this recipe called to me… I hope your sauce is better next time – it was awesome.
I too made this when I was paired with her blog, though my sauce was incredibly thick and disgusting. I must try this again. It’s soooo funny to see how often this recipe has been picked from her blog. Great choice.
I’m glad you liked this. I’m planning to make my recipe next week!