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.
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By altz
on April 08, 2013
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This was AWESOME! I only did the chicken and not the endive. I did one chicken breast and one leg, as that's what I had in the freezer. My husband raved about his chicken breast and I loved the chicken leg. Both were incredibly tender, moist and flavorful. I baked the chicken for about 25 minutes and then put the pan in my convection oven at 210 degrees until the rest of the dinner was ready and my husband came home from work. It was in the convection oven about 20 minutes and was perfect. I will definitely make this again and make the drippings into gravy for mashed potatoes. I have been looking for a "baked" chicken recipe that was tender and moist. This recipe was the answer. I think I will probably use this recipe for baked chicken from now on.
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