| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Boned and skinned chicken | |
| Breast halves | ||
| 2 | T | Olive oil |
| 4 | T | Butter |
| 8 | Fresh sage leaves | |
| 4 | T | Grated Parmesan cheese |
INSTRUCTIONS
Heat the olive oil in a heavy skillet over medium-high heat until hot but not smoking, and saute the chicken breasts until golden brown on the outside and cooked through, about 5-8 minutes on each side. Remove the skillet from the heat and cover to keep the chicken warm. Melt the butter in a small sauce pan over medium-high heat and boil just until it starts to turn golden brown. Then add the fresh sage leaves and stir until they are crisp. Put each chicken breast on a heated plate and sprinkle the Parmesan cheese over them equally. Pour the browned butter evenly over both chicken breasts and cheese, and place 4 of the sage leaves on each chicken breast. Serve immediately. Date: Fri, 7 Jun 1996 11:05:48 EST5EDT From: NURPPL@NURSE.EMORY.EDU MC-Recipe Digest V1 #112 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3978
Calories From Fat: 2782
Total Fat: 313.7g
Cholesterol: 1303.2mg
Sodium: 10747.4mg
Potassium: 820.4mg
Carbohydrates: 26.2g
Fiber: 0g
Sugar: 1.3g
Protein: 271.1g