Brandy Chicken with Sage
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Coat chicken with flour on all sides. This is easily done in a freezer bag.
Heat oil over medium-high heat in a skillet. Add chicken and brown on all sides. Sprinkle with salt and pepper and any remaining flour.
Remove chicken from pan and keep warm. Reduce heat to medium and cook onions, garlic and apples for 3 minutes. Add brandy, sage, lemon juice and lemon zest and cook, stirring, for 1 minute.
Return chicken pieces to the pan. Bring to a boil and cover. Cook for 15-20 minutes or until sauce is thickened and chicken is thoroughly cooked, juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C).
Top each serving with the brandy sage sauce and garnish with fresh sage leaves and slivers of green apple. Serve immediately.
Try other tart, firm apples instead of Granny Smith. Use an apple brandy instead of regular brandy.
|Per 475 g serving||Amount|
|Saturated Fat||2 g|
|Per 475 g serving||% Daily Value|