Chicken with Tomato Cream Sauce and Crispy Sage
Angel Hair Pasta and Steamed Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- ½ cup all-purpose flour
- 1 Tbsp cornstarch
- 5 Tbsp olive oil, divided
- 1 (1-oz) pkg fresh sage, separated into leaves
- ½ cup finely chopped onion
- ½ cup dry white wine
- ½ cup chicken broth
- 3 Roma tomatoes, chopped
- ½ 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 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat until browned. Remove from skillet.
- Cook sage leaves in 1 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, tomatoes, cream, and chicken; bring to a boil, reduce heat, and simmer 10 minutes or until sauce is thickened.
- Serve over pasta, and top with crispy sage leaves.
Side Dish Ingredients
- 1 (16-oz) pkg angel hair pasta
- 2 (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.
Classic Meal Plan
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