Chicken Breasts with Fresh Sage
Ingredients:
4 boneless, skinless chicken breasts (or cutlets)
3 tablespoons lemon juice
28 fresh sage leaves
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 teaspoons sea salt
Freshly ground black pepper, to taste
Directions:
Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.
After 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.
In a large skillet, melt butter and 2 tablespoons of olive oil until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown, about 5 minutes (cooking time will be much less if you are using cutlets). Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around the chicken and cook until chicken is browned on the bottom but still juicy, about 5 to 10 minutes more. Do not scorch the sage.
Remove chicken to a platter and season second side with salt and pepper. Scatter sage leaves on top and also add lemon wedges to plate. Cover loosely with foil. Discard any fat from skillet. Add reserved lemon marinade into skillet on high heat. Reduce to a glaze, add tablespoon of butter, and pour over chicken. Serve ASAP.
Rosemary Roasted Potatoes
Ingredients:
Red potatoes, or any type of waxy potato (see below)
Fresh or dried rosemary
Lemon
Olive oil
Garlic powder
Salt and pepper
Directions:
Chop them into about 1/2-inch to 3/4-inch chunks. The thinner you chop them, the faster they’ll cook.
Mix with oil and spices, then top with lemon slices and rosemary. Place the lemon slices right on top: they’ll add juice throughout the roasting time.
Bake at high heat (450) until crisp, about 30 to 40 minutes. Flip once during this time. The longer you have the surface of potato touching the pan, the browner it gets.
Pasta with Fresh Herbs
Ingredients:
1 pound uncooked penne rigate
4 teaspoons extra virgin olive oil, divided
¼ cup chopped fresh basil
½ teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 tablespoon chopped fresh chives
½ teaspoon chopped fresh thyme
½ cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley
½ cup (about 3 ounces) goat cheese, crumbled (If you don’t like goat cheese, use some other type of cheese that crumbles or use shredded cheese)
Directions:
Cook pasta according to package directions, omitting salt and fat; drain. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tomatoes and garlic; sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese; serve immediately.