Recipe and photograph by Jackie Ruby
Hi, my saucy readers:
On my travels to Tuscany, I had numerous chicken dishes, which inspired this recipe — Tuscan chicken stuffed with sage, garlic and lemon. It’s so delicious and relatively easy to make.
You can serve it with mushrooms, rice, roasted potatoes or sautéed spinach. I would recommend accompanying it with a good Sauvignon Blanc or dry Pinot Grigio.
Any questions, please contact me at firstname.lastname@example.org.
Yours in sauciness,
(Be sure to check out last month’s bolognese sauce recipe!)
6 chicken breasts or thighs
2 lemons, one cut in half and then in quarters
4 cloves of garlic, cut into quarters
6 to 8 sage leaves
1 cup of flour
2 tablespoons chopped parsley
1 cup chicken broth
½ cup dry white wine
1 tablespoon chopped mint
2 teaspoons oregano
Salt and pepper
3 tablespoons olive oil
Lift up the skin and make two 1-inch slits in the chicken (about 3 inches apart).
Stuff one-half piece of sage leaf and a piece of lemon into one slit.
Stuff a piece of garlic into the other slit.
Season chicken with salt and pepper.
In a shallow dish, mix the flour, the zest of one lemon and the oregano.
Coat chicken pieces on both sides in the mixture, shaking off any loose flakes.
Heat about 3 tablespoons of olive oil in a frying pan.
Sauté chicken on both sides (brown evenly) and set aside.
Add the wine to frying pan and loosen up all the brown bits. Reduce wine for about 3 minutes.
Add chicken broth and the juice of one lemon and cook for an additional 4 minutes.
Preheat convection oven at 350 degrees.
Arrange chicken in a roasting pan and cook for 30 to 35 minutes.
When chicken is done, turn oven to broil and broil the chicken for 1 minute.
Let chicken rest 10 minutes after taking it out of the oven.
Add chopped parsley and mint to sauce drippings and then pour the sauce from the pan over the chicken. You can zest nutmeg and a half teaspoon of ground fennel seeds as well and add it to the sauce.