Chicken with Tomato Cream Sauce and Crispy Sage
Angel Hair Pasta and Steamed Green Beans
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp all-purpose flour
- ½ Tbsp cornstarch
- 2½ Tbsp olive oil, divided
- ½ (1-oz) pkg fresh sage, separated into leaves
- ¼ cup finely chopped onion
- ¼ cup dry white wine
- ¼ cup chicken broth
- 1 Roma tomato, chopped
- ¼ cup heavy cream
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Whisk together flour and cornstarch in a shallow dish; dredge chicken in mixture to coat. Cook chicken in 2 Tbsp hot oil in a nonstick skillet over medium-high heat until browned. Remove from skillet.
- Cook sage leaves in ½ Tbsp hot oil in skillet, stirring occasionally, until crisp. Remove from skillet.
- Add onion to skillet, and cook, stirring constantly, 3 minutes. Add wine; cook until reduced by half. Add broth, tomato, cream, and chicken.
- Bring to a boil, reduce heat, and simmer 6 minutes or until sauce is thickened. Serve over pasta, and top with crispy sage leaves.
Side Dish Ingredients
- ½ (16-oz) pkg angel hair pasta
- ½ (12-oz) pkg frozen green beans
Side Dish Instructions
- Cook pasta according to package directions.
- Steam green beans according to package directions; season with salt and pepper to taste.
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