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Add a photoServings: 6
Ingredients
- 6 x chicken breasts with the first wing joint attached
- 1 x lemon
- 12 x sage leaves
- 6 ounce butter Salt to taste Freshly-grnd black pepper to taste
- 6 ounce butter
- 2 x garlic cloves chopped
- 2 x shallots sliced
- 6 x endive heads sliced thinly lengthwise Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat oven to 400 degrees.
- Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage.
- Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin-side down in skillet till golden. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 min or possibly till done. Remove from oven and serve over caramelized endive.
- Caramelized Endive: In a large saucepan heat butter over low heat. Add in your garlic and shallots and cook till translucent/soft about 2 min. Place endive in the saucepan, and season with salt and pepper. Cook for 20 min over low heat, till endive is tender.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 643g | |
| Recipe makes 6 servings | |
| Calories 724 | |
| Calories from Fat 528 | 73% |
| Total Fat 59.77g | 75% |
| Saturated Fat 32.8g | 131% |
| Trans Fat 0.17g | |
| Cholesterol 212mg | 71% |
| Sodium 583mg | 24% |
| Potassium 1716mg | 49% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 13.8g | 46% |
| Sugars 1.27g | 1% |
| Protein 35.13g | 56% |
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