Recipe and Reaction after the cut.Recipe taken from the Jey of Cooking
2 Chicken Breasts, cut into tenders (to make 4 pieces of chicken, total)
4-8 Fresh Sage Leaves
4 Slices Bacon, uncooked
Flour for dredging
2 Tbsp. Olive Oil
3 Tbsp. Lemon Juice
1 1/5 tsp. Nutmeg
1-2 Tbsp Flour
1/3 Cup Chicken Broth
Half and Half, to taste
Salt and Pepper, to taste
Season chicken with salt and pepper. Depending on the size of your chicken tender, place 1-3 sage leaves on top each piece and wrap with bacon. Dredge with flour.
Heat olive oil in a skillet over medium high heat. Add chicken and fry 3-4 minutes per side, until bacon is browned and chicken is cooked through. Remove chicken from pan and set aside.
Drain most of the oil and return the pan to medium low. Add chicken broth and stir to scrape up the brown bits at the bottom of the pan. Slowly whisk in flour and nutmeg until thickened. Add lemon juice and season with salt and pepper. Add a splash of half and half and stir to combine.
Serve the sauce over the chicken.
-Oh bacon, is there anything you don’t go well with? After seeing this recipe there was really no question about whether or not I would make this. It was destiny.
This dish was delicious, as if there was any doubt. Personally, I don’t think that the sage actually added much to the flavor, as the texture of the chicken and the taste of the bacon pretty much masks it completely, so if you were going to skip anything skip that. The lemon sauce turned out a bit thicker than I expected, either from using too much flour, or from cooking it a bit too long, but it tasted just fine and added a nice bit of tart to the somewhat salty dish. I served it up with some simple white rice, which worked, but was a little plain. In the future, I would add with some garlic mashed potatoes or sauteed vegetables instead. A mostly stress free meal that with look great and taste even better.