We’ve entered the season of Christmas party-planning madness, so that’s why we haven’t been around for a week. And after I write this we’re off to eat Udon Nabe at my student Mieko’s house (thick noodles simmered in broth with tofu and veggies–hopefully that will manifest itself as a post sometime soon; realistically after Christmas). In the meantime, this was a really yummy chicken dish that we threw together the other night with ingredients that we had on hand (featuring our flourishing sage on the balcony). Wish us luck tomorrow as we play games, make Christmas crafts, and do a gift exchange with 20 children who don’t really understand English
4 boneless, skinless chicken fillets (or chicken tenders)
4 sage leaves
4 slices bacon, raw
flour for dredging
juice from 1/2 a lemon
1-2 TBS flour
salt & pepper
1/3 cup chicken broth, warmed
cream, to taste
- Season the chicken with salt & pepper.
- Place a sage leaf on top of each chicken fillet and then wrap the bacon slices around them. Dredge in flour (holding bacon in place) and tap off excess.
- Pour enough olive oil in a pan to coat the bottom. When hot, add the chicken and fry for a few minutes on each side, until the bacon is crispy and the chicken is golden brown. Set aside and cover with foil to keep warm.
- Remove all but a little of the oil and return the pan to medium low. Add the chicken broth and whisk in a little flour at a time until thickened to your liking. Add the lemon juice . Season with salt & pepper. Then add a drizzle or 2 of cream around the pan.
- Plate the chicken and spoon the sauce on top.