Pan-seared Chicken Breast Recipe
Covered in a creamy sage sauce served with red-skinned mashed potatoes and seasonal veggies. Available gluten-free.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Make the Sage Sauce
In the same skillet, add minced garlic and fresh sage leaves. Sauté for about 1 minute until fragrant. Add heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
- 4
- 5
Prepare the Veggies
In a separate pot, steam or sauté the seasonal vegetables until tender but still vibrant in color, about 5-7 minutes.
- 6
Serve
Plate the mashed potatoes, top with the seared chicken breast, and drizzle the creamy sage sauce over the chicken. Serve with the seasonal veggies on the side.
