Ingredients:
4 boneless skinless chicken breasts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 yellow onions, chopped
2 cloves garlic, minced
1 large carrots, finely chopped
1 tablespoon finely grated fresh lemon rind
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 large tomatoes, chopped
1 chicken bouillon cubes, dissolved in
1/3 cup water
3 tablespoons lemon juice
fresh sage leaves, for garnish (optional)
lemon slices, for garnish (optional)
Directions:
Sprinkle chicken with a bit of salt and pepper.
Over medium heat, lightly brown chicken on both sides for 5- 7 minutes.
Remove chicken from pan and set aside.
In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown.
Add sage, lemon rind, and remaining salt and pepper.
Cook 1 minute.
Add tomato and bouillon.
Scrape up any browned bits in the pan and stir them in.
Bring to a boil.
Return chicken and any juices to pan.
Reduce heat, cover and simmer for 15 minutes.
Turn chicken once.
Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside.
Serve with pan juices.
Garnish with sage and lemon, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.