Chicken Citrus Sage Chicken Breasts Recipes

CITRUS-SAGE CHICKEN

Citrus-Sage Chicken image

A family favorite. I always use chicken breasts instead of a whole chicken, 4-6 of them is about right. The recipe calls for 2 oranges, but I usually only need one.

Provided by Tarbean

Categories Whole Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 large oranges
2 large lemons
1/4 cup chopped sage leaf
2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon coarse black pepper
7 lbs chicken, in 8 pieces
sage leaf (to garnish)

Steps:

Grate 1 Tbs of peel and squeeze 3 Tbs juice from the oranges.
Grate 1 Tbs of peel and squeeze 3 Tbs juice from the lemons.
In large bowl, with wire whisk, combine peels, juices, sage, oil, salt, and pepper. Add chicken, turning to coat.
Cover and chill 2 hours; turning 3-4 times. Do not exceed time or chicken will be mushy.
Place chicken on grill over medium heat. Cook 20 minute Turn and cook 10-15 min until juices run clear.
Place in large serving dish and garnish.

Nutrition Facts : Calories 768.8, Fat 53.2, SaturatedFat 14.5, Cholesterol 241.5, Sodium 1001.9, Carbohydrate 11.2, Fiber 3.2, Sugar 5.7, Protein 60.9

SAGE BAKED CHICKEN BREASTS

Sage Baked Chicken Breasts image

Give your chicken extra flavor! This dish is delicious and a pretty choice for a dinner party or an elegant family meal. I have also made this succesfully with thighs and whole chicken.

Provided by SmHerndon

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breasts, skin intact, bones
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 fresh sage leaves (or more)
1 tablespoon melted butter
1/4 cup chicken broth
1/4 cup dry white wine
sage leaf (to garnish) (optional)

Steps:

Heat oven to 425*; then rinse chicken with cold water and blot dry. Rub chicken with salt and pepper. With fingers seperate (but do not completely detach) skin from flesh to form pocket. Ease sage leaves under skin; press gently to smooth skin back into place. If desired, insert toothpicks through skin and into flesh to keep skin stretched and help prevent shrinkage while cooking.
In shallow casserole dish, arrange chicken skin side up; brush with butter. Bake, basting occasionally with pan drippings, until fork tender - about 40 minutes. Transfer to platter and keep warm.
To pan drippings, add chicken broth & white wine, stir until blended and bring to boil and cook until reduced to 1/2. Skim any fat off top and spoon sauce over chicken.
Garnish with sage leaves or other fresh herbs - Enjoy!

Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.7, Cholesterol 100.4, Sodium 454.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 30.6

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