Title: Cucina Rustica: Chicken with Sage, Tomato And
Categories: Poultry etc, Main dish, Italian
Yield: 4 Servings

4 Chicken breasts
3 tb Olive oil
3/4 ts Salt
1/2 ts Pepper
1 Onion, chopped
2 Garlic cloves, minced
1 lg Carrot, chopped
1 tb Lemon rind, finely grated
1 tb Fresh sage, chopped, or
- 1 ts dried
1 lg Tomato, peel, seed, chop
1/3 c Chicken stock
3 tb Lemon juice
Fresh sage leaves
Lemon slices

Remove skin from chicken; debone if desired. In large skillet, heat oil
over medium heat; cook chicken and pinch each of salt and pepper, turning
once, for 5-7 minutes or until lightly browned. Remove to plate; cover and
keep warm.

Add onion, garlic and carrot to pan; cook, stirring, for about 5 minutes or
until onion starts to turn golden. Stir in lemon rind, sage and remaining
salt and pepper; cook for 1 minute.

Stir in tomato and chicken stock, stirring to deglaze pan. Bring to boil.
Reduce hat and return chicken to pan; cover and simmer for 15 minutes,
turning chicken once. Stir in lemon juice; cook, uncovered, for 5-10
minutes or until chicken is no longer pink inside. Serve with pan juices.
Garnish with sage leaves and lemon slices.

4 Servings for $13.30CDN [Oct 94]

Per serving: about 260 calories, 29 g protein, 12 g fat, 9 g carbohydrate

Serve with fluffy rice and lightly sauted zucchini.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living
Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini