Sage Chicken Marsala with Veggie Pasta
Oh hey there. Just another of many different variation of my lemon chicken recipe. To me, sage is such a comfort flavor. It brings warmth to any dish. Typically I only tend to use sage in the fall/winter months, but pairing it with lemon makes it an all-round contender for me.
The recipe here is pretty similar to my other lemon chicken recipe except I’ve added a ton of sage.
While I would definitely use fresh sage for this, you can go either way with using fresh thyme. I just LOVE fresh herbs.
I ate my chicken with chickpea pasta and veggies so I’ve included it as an optional part of the recipe but you can pair this chicken with anything you really want.
Basically all I did for the pasta was toss everything together in a little bit of the marsala sauce and threw in some extra fresh herbs.
Makes 4 servings
Ingredients
2 chicken breasts
1 c flour
salt & pepper to taste
2 T butter
1 T olive oil
6-10 fresh sage leaves
1 c white cooking wine
1 c chicken broth
2 lemons, juice
1/2 t fresh (or dried) thyme
Pasta (optional)
1/2 lb pasta
2 zucchini, sliced
16 oz baby bella mushrooms, sliced
1 T olive oil
salt & pepper to taste
1/2 t fresh (or dried) thyme
Directions
Slice your chicken into thin slices and tenderize (i hit mine with a rolling pin haha). Combine the flour with salt and pepper to taste. Coat each piece of chicken with the flour mixture.
In a saute pan on medium heat, melt 1 T butter with 1 T olive oil and sage leaves. Cook your chicken about 3-4 minutes on each side or until golden brown. Add the second tablespoon of butter for your second batch. Place cooked chicken to the side.
Add the second tablespoon of oil and garlic to the pan. Cook your sliced veggies with salt, pepper and fresh thyme until the veggies are tender and brown. Remove from the pan. Meanwhile begin cooking your pasta.
Add the cooking win, broth, lemon juice and thyme to the pan. Use your spatulas to scrape all the contents from the bottom of the pan. Let the mixture simmer and reduce for about 3 minutes.
Add the chicken back to the sauce and let it simmer for another 3 minutes. Remove chicken from the pan leaving a little bit of the sauce in the pan. Toss your veggies and pasta in the sauce and serve with the chicken.
Notes
Gluten-free: This recipe is gluten-free if you use gluten-free flour and pasta. I personally used almond flour and chickpea pasta.
Dairy-free: This recipe is dairy-free, unless you top it with cheese like I did haha.
Cooking Wine: You can buy cooking wine or use any dry white wine you have on hand, just make sure it’s DRY.
Pasta: I used chickpea pasta for added protein. Use whatever kind you’d like.