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September 6, 2013 / Leslie

Weekend Cooking: A Recipe Using Sage

The herb garden is overflowing with goodness this time of year. This week I’ll begin harvesting the heat loving herbs like basil, tyme and tarragon for freezing while they are at the height of their flavors, but the rest of the herbs will continue growing despite the autumn chill.

Sage is one of the herbs I have fresh in every season except winter. People often ask me what I do with all that sage when it’s only good for the Thanksgiving turkey and the occasional roasted chicken. Well, fried sage is delicious. Warning, it’s not healthy, but once in a while I need an indulgence. I’ll forgo the ice cream that night!

Lemon Sage Chicken is one of my favorites.

Lemon Sage Chicken

Lemon Sage Chicken


• 4 Skinless, Boneless Chicken Breast Halfs
• 4 Tbs. Fresh Lemon Juice
• Extra Virgin Olive Oil
• 28 Fresh Sage Leaves
• 4 Tbs. Butter
• 1/8 cup dry white wine (optional)
• Salt
• Pepper


Place chicken in an 8″ square baking dish. Add lemon juice, olive oil, wine and sage. Coat evenly, cover and refrigerate for 1/2 to 1 hour.

Remove chicken and sage from marinade. Set the marinade aside. Add butter and 3 Tbs. olive oil to a large pan and fry chicken on medium heat until browned, about 5 minutes. Turn chicken, season with salt and pepper and add sage leaves to the pan. Fry another 5 minutes or until cooked through. Remove chicken to serving platter. Garnish with cooked sage leaves.

To make the glaze, pour off grease from pan and add the reserved marinade and 2 Tbs. of water. Cook on medium heat while stirring and scraping bits from the bottom of the pan. The glaze will thicken and brown in about 1 minute. Pour over chicken and serve.


Weekend Cooking
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Leave a Comment
  1. cindy knoke / Sep 6 2013 12:43 pm



  2. Suko / Sep 6 2013 12:45 pm

    This looks and sounds wonderful. I have sage in the garden–thanks for the recipe! 🙂


  3. BermudaOnion / Sep 6 2013 2:56 pm



  4. Carol / Sep 6 2013 3:34 pm

    This looks delicious! and fairly easy.


    • Leslie / Sep 6 2013 5:02 pm

      It’s very easy and to make it easier I cook it outside so I don’t have to worry about cleanup after frying. I have a range burner on my grill – best grill decision I made was to add that piece.


  5. joyweesemoll / Sep 7 2013 11:10 am

    I need to get going with pesto-making while my herbs are so nice. In the spring I made Scarborough Fair pesto and it turned out really well — parsley, sage, rosemary, and thyme in equal parts with a bit of olive oil. I froze it in an ice cube tray and have been using it to season all kinds of things.


  6. Laurie C / Sep 7 2013 11:27 am

    I never knew you could cook sage up like that! I’ve never grown sage in the garden, but will look for a plant next spring. Bookmarking your recipe!


  7. Carole / Sep 7 2013 2:41 pm

    Crispy sage leaves – yum! Have a good weekend


  8. lakesidemusing / Sep 7 2013 2:41 pm

    The chicken sounds delicious, but I especially appreciate the link to your older post on freezing fresh herbs. Will experiment with basil this year – thanks!


  9. Diane La Rue (@bookchickdi) / Sep 7 2013 3:13 pm

    This looks wonderful; I’m always looking for a good chicken recipe.


  10. Teddyree / Sep 7 2013 11:19 pm

    Oh that looks delicious, my mouth is watering, I can almost smell it lol


  11. Beth F / Sep 8 2013 6:29 am

    easy and yummy. Add whole sage leaves to the pan when you roast veggies. I love the taste of crisp, roasted sage.


  12. stacybuckeye / Sep 12 2013 8:51 pm

    That looks fairly healthy. A little butter is good for you. (that’s my story and I’m sticking to it!)


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