Part 2 of my Cleveland Sage post!
So now that my sage plant is planted (and doing well in a sunny, but protected spot) It is time to make one of my family’s favorite dishes. Sage Chicken. I am sure I could come up with a clever name for this chicken dish, but we have called this “Sage Chicken” for so long that it wouldn’t seem right to call it anything else!
This is not a complicated recipe and there is no real reason to be precise with the toppings… in fact, you could triple the amount of garlic and sage and it would even be better!
- 6 pc chicken breast
- fresh grated parmesan cheese (or Romano)
- 6 cloves garlic, sliced
- 30 fresh Cleveland sage leaves (2″ to 3″ long)
- 4 tablespoons butter
Pan fry chicken breast in a touch of olive oil until golden brown. Set aside on platter.
Top each piece of chicken with a healthy amount of fresh grated parmesan cheese. I suggest using a microplane…. (affiliate link)
Slice garlic and chop sage coarsely and saute with 4 tablespoons butter. As soon as garlic starts to brown, remove from heat and ladle the garlic, sage and butter over the chicken – which will melt the cheese.
I hope you enjoy this as much as we do. One variation that I have not tried, but I bet would be good would be to substitute fresh basil leaves for the sage. Maybe next time!