Okay, brace yourselves, folks, because last night's dinner was a serious contender for "Best Thing I've Ever Cooked" (and let's be honest, that's a pretty low bar sometimes). We're talking Crispy Sage Chicken, people! Not just any chicken, mind you, but golden-brown, crispy-skinned perfection that sang with the herby melody of sage. I swear, if chickens could hear, they'd be lining up to volunteer.
Now, if I stopped there, you’d probably think I was having a rave for some fried foul. But no, this wasn't a greasy affair. It was elevated, my friends! Picture this: juicy chicken nestled on a bed of peppery rocket leaves (because I'm trying to be healthy-ish), all drizzled with a Lemon Butter Dressing that was so good, I may or may not have considered drinking the leftovers. Seriously, it was that good. Tart, tangy, and just the right amount of buttery decadence.
Honestly, the whole process was incredibly satisfying, like a tiny culinary victory. The crispy skin was so loud when I cut into it, I half-expected the neighbours to come knocking on the front door demanding a bite. Needless to say, there were no leftovers. Score one for the home chef, right? Who knew a bunch of leaves, a bird, and a bit of butter could make me feel like a Michelin-star wizard? Maybe I should start wearing a toque... just kidding... mostly.
Prep Time: 15 mins
Cook Time: 25 mins
Serves: 4Ingredients:
For the chicken breasts:
4 boneless chicken breasts, skin removed
10-12 fresh sage leaves, finely chopped
12 black peppercorns, crushed
8 tbsp plain flour
2 eggs, beaten
150ml milk
250g fresh breadcrumbs
180g unsalted butter
1/2 lemon, juice only
For the salad:
olive oil for drizzling
1/2 tsp balsamic vinegar
100g rocket leaves
80g freshly grated fresh Parmasan, to serve
Instructions:
1. For the chicken breasts, place each chicken breast on a chopping board. Using a rolling pin, flatten each chicken breast until it has widened and become thinner. Season the chicken breasts with the chopped sage and black pepper.
1. For the chicken breasts, place each chicken breast on a chopping board. Using a rolling pin, flatten each chicken breast until it has widened and become thinner. Season the chicken breasts with the chopped sage and black pepper.
2. Empty the flour into a large bowl. Beat the eggs with the milk in a separate bowl. Sprinkle the fresh breadcrumbs onto a plate.
3. Coat each chicken breast in the flour, shaking off any excess. Dip each floured chicken breast in the egg and milk mixture, then coat with the breadcrumbs.
4. Heat half the butter in a frying pan over a medium heat. Add two of the breaded chicken breasts and fry for 4-6 minutes on each side until the breadcrumbs are crisp and golden-brown, and the chicken breasts are cooked through. Remove from the pan and keep warm.
5. Repeat the process with the remaining 2 chicken breasts.
6. Heat the remaining butter in the frying pan in a low to medium heat. When the butter has melted, squeeze in the lemon juice and remove from the heat.
7. For the salad, mix together the olive oil and balsamic vinegar in a large bowl, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.
8. To serve, divide the dressed rocket leaves between 4 plates. Place a chicken breast on top of each salad. Drizzle a little of the lemon butter over each breast and sprinkle with Parmesan.