RECIPES FROM OESOPHAGEAL PATIENTS
CHICKEN
WITH SAGE AND CHEESE
Hi Folks, Next to the Smoked
Salmon Fettucine this is a favorite. This recipe delivers an elegant rich flavor.
Relative easy to prepare. Jan was able to eat this (small quantity) three weeks
after surgery. Unable to resist.
,,,,,,,,,,,,,,,,,,,,,,,,,Take
care,,,,,,,,,,,,,,,,,,,,,,,,,,,,,Ike
- Olive oil
- 1 1/2 cups slice onion
- 4 garlic cloves minced
- 3-4 ounces of Brie
or Camember cheese, rind removed and minced
- pepper
- Four skinless, boneless
chicken breast halves
- 3/4 teaspoons dried
sage, or one Tablespoon fresh minced
- 10 oz can chicken broth,
use more if you need to.
- Heat olive oil in skillet.
Add onion and saute til golden.
- Add garlic and saute
another 3-4 minutes.
- Transfer onions to a
bowl, add the Brie and stir to mix--do while onions are still quite warm.
- Add more olive oil
to skillet and the chicken breast. Saute til until just done. (I pound mine
with a tenderizer first that was originally purchased for use on steak.).
Do not over cook the chicken.
- Transfer chicken to
platter.
- Add broth and onion
mixture to skillet and cook until mixture thickens slightlty. Lower heat and
add chicken, serve as soon as chicken is warmed.
Note..excess sauce is very
good over rice so I normally do make more sauce and cook some rice.