Here is a new recipe for a great quick weeknight meal. We decided it should have a dollop of some kind of sauce - it will be up to you, Castle Farm Cookbook readers, to help us decide what that should be. We will include our thoughts on future adaptations.
We saw a few variations of this recipe but we sufficiently changed them so we're going to consider this one our own. So here it is, Sage Butter Chicken du Cornelius.
4 chicken breasts
1/2 onion, finely chopped
1 clove garlic, minced
3 Tbsp butter
1 c breadcrumbs
1/2 Tbsp lemon juice
1 Tbsp dried sage
* Cornelius' tip: This is how we made it (with the egg) but we think that it would add moisture to this dish if you dip it in buttermilk instead, or regular milk, or even lemon juice
1. preheat the oven to 400.
2. melt butter in a skillet.
3. when it starts to bubble, add onion and garlic and cook for a few minutes until they start to brown.
4. remove the skillet from heat. add the breadcrumbs, sage, and lemon juice. season with salt and pepper.
5. dip the chicken in the egg (or whatever), then in the breadcrumb mixture.
Cornelius' tip: The mixture is kind of like clay, shape it around the chicken.
6. Bake chicken for about 25 minutes, or until cooked through.
7. Serve with assorted delicious side dishes!
Our main thought about the chicken is that it was a little dry. We don't think a butter sauce would be a good idea (delicious maybe, but not very healthy!) so we were thinking of maybe a cream cheese based thing to dollop on top. If someone thinks of something, let us know!
Here's the nutrition: