Food Network: Lemon and Sage Roasted Chicken with Caramelized Endive

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Lemon and Sage Roasted Chicken with Caramelized Endive
Recipe courtesy Michael Symon

Ingredients
6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows

Directions
Preheat oven to 400 degrees. Remove any excess fat off
chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of
lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season

chicken with salt and pepper and place skin side down in skillet until golden
brown. Turn over and sear other side. Place entire skillet on wire rack in oven
and cook for 12 to 15 minutes or until done. Remove from oven and serve over
caramelized endive.

Ingredients
Caramelized Endive:
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

Directions

In a large saucepan melt butter over low heat. Add
your garlic and shallots and cook until translucent about 2 minutes. Place endive
in the saucepan, and season with salt and pepper. Cook for 20 minutes over low
heat, until endive is tender.