| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Boned and skinned chicken Breast halves |
| 2 |
tb |
Olive oil |
| 4 |
tb |
Butter |
| 8 |
|
Fresh sage leaves |
| 4 |
tb |
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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