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.