Lemony Sage Chicken
- For the chicken
- 4 Chicken breasts (about 150 grams)
- freshly ground pepper
- 1 lemon
- 4 stalks Sage
- Bakers twine
- 2 tablespoons vegetable oil
- 200 milliliters Chicken broth
- 150 grams Crème fraiche
- 2 tablespoons finely chopped Fresh herbs (parsley, chervil, basil)
- 1 tablespoon light sauce thickener
For the chicken, season the chicken breasts with salt and pepper. Rinse the lemon and cut into slices. Rinse the sage, shake dry and pluck the leaves. Put the slices of lemon and sage leaves on the chicken breast fillets and tie with baker's twine.
Heat oil in a nonstick skillet and fry the chicken breast from both sides. Pour in the chicken broth and cook the chicken breasts for about 10 minutes, while turning repeatedly. Stir in the creme fraiche and bring to a boil. Stir the gravy and boil while stirring again. Season with salt and pepper.
For the vegetables, peel the carrots and chop. Rinse the snow peas and trim. Blanch the carrots and snow peas separately in salted water (carrots for about 10 minutes and snow peas for 2-3 minutes).
Drain the carrots and snow peas, and serve with the lemony sage chicken in plates. Serve garnished with lemon balm leaves.
Serve as a side dish with a mixture of long grain and wild rice.