Sage Chicken

Sage Chicken
Pasta

Sage chicken and pasta with frizzled herb sage. The latest in foodie techniques. Crisp little herb leaves bursting with sage flavor.

I have been on a butter sauce recipe kick lately but this Italian pasta recipe with frizzled sage served over fresh homemade pasta was off the charts.

In true Julia Child spirit I used real butter.

LOTS AND LOTS OF BUTTER Glorious butter.

Then I took my basic pasta dough and made a fettucini pasta shape. The wider noodle was perfect to create a larger surface for the butter sauce to cover.

Sage Chicken and Pasta Ingredients:

• 3 lbs of unsalted butter
• 1 lb of homemade pasta
• 1 lb of chicken breast
• 6 cloves of thinly sliced garlic
• cup of white wine
• 15 chopped sage leaves
• 15 frizzled sage leaves
• cup of Olive oil to frizzle the sage
• Salt and Pepper to taste

How to Frizzle the Sage:

I did this first and set aside.

Take a large saute pan and heat a layer of olive oil until very hot.

Place five of the whole sage leaves at a time into the pan but keep separated so none of the leaves are touching. They cook very quickly so don't add them all at once or you won't be able to remove them fast enough.

The sage leaves will curl up and flatten again. You may need to flip them but probably not.

When they have frizzled, you can tell by the way they look dried out, remove from the oil and set on a separate plate with a paper towel.

Now do the next five leaves until they are all done.

Sage Chicken Cooking Instructions:

Cut the chicken breast length wise into inch wide strips.

Heat stick of butter into the large saute pan you used to frizzle the sage along with the olive oil remaining in the pan.

Saute the thinly sliced garlic and cook until tender on medium heat.

Toss in the chicken and splash with white wine as needed.

Now is a good time to bring a large pot of water to a boil. If you are using home made pasta it will cook quickly. If not boil the water first. Use my cooking pasta guide to make it perfectly every time.

Back to the saute pan. Remove the chicken from the pan and set aside.

Add the remaining butter and heat until melted. Add the chopped sage to the butter.

The pasta should be done now. Drain and add directly to the saute pan with the butter and chopped sage sauce. Return the chicken to the pan and mix with the pasta and butter sauce.

Plate the sage chicken and pasta recipe first and then dress up the plate with the frizzled sage on top. So delicious to look at and almost too good to eat.

Almost!

Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!

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