Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
April 30, 2009
I am always looking for different ways to prepare chicken breasts. This is my own version using ingredients that are fresh, quick, and super satisfying! The chicken is pounded lightly to tenderize, marinated in garlic, lemon juice, and olive oil. I then sauteed lightly to a golden brown, kept the chicken warm in the oven, while I prepared my sauce of chicken broth, more lemon juice, a small amount of butter, and lastly fresh sage. Potato gnocchi was a perfect complement to this dish, and there was plenty of sauce to drizzle over the gnocchi, along with these fabulous garlic and lemon marinated chicken breasts! Please enjoy!
For more marinated chicken breast recipes from Cooks.com, click here.
- 2 boneless, skinless chicken breasts
- 3 cloves garlic
- 3 tbsp. olive oil
- 1 lemon, cut in half
- 2 tbsp. butter
- ¾ cup reduced sodium chicken broth
- 2 tbsp. fresh sage leaves, chopped
- 1 package (1lb.) Potato Gnocchi
Preheat oven to 300 degrees. Wash and pat dry chicken breasts. Pound lightly to tenderize. In a small bowl mash your garlic with a dash of salt to form a paste. To your garlic add olive oil, lemon half juiced, salt and pepper, stir to combine. Spread garlic mixture over chicken evenly and marinate for 30 minutes up to 1 hour in refrigerator.
Pour your gnocchi into a large pot of salted boiling water. When the gnocchi rises to the top, let them cook for 2 more minutes. Drain and set aside.
Heat a large skillet with 1 tbsp. butter, add chicken and sauté until golden brown on both sides. Transfer to a plate and keep warm in oven. To your skillet add broth and remaining lemon half juiced, and simmer, stirring occasionally until slightly reduced. Add remaining tbsp. butter and sage leaves, stir lightly until butter is melted. Serve sauce immediately over chicken breasts and gnocchi.
Serves: 2
Total time: 30 minutes
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