Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken, Easy recipes
Convenience recipes: four or less

Australian House & Garden recipe for chicken with thyme, sage and lemon.

INGREDIENTS

20 sage leaves
4 chicken breast supremes
2 sprigs flat-leaf parsley
3 sprigs thyme
1 clove garlic, minced
Finely grated zest and juice of 1 lemon
100ml white wine
100ml chicken stock
100ml olive oil

METHOD

1 Heat a heavy-based frypan over medium to high heat. When pan is hot, add oil. When oil is hot, drop in half of sage leaves and fry until crisp, about 1-2mins. Remove with a slotted spoon and drain on paper towel.

2 Season chicken, then place skin-side down in same frypan. Cook 3-5mins or until well browned, turn and cook a further 2mins. Set aside.

3 Place remaining sage, parsley, thyme and garlic to frypan. Place chicken on top. Add wine, stock and lemon juice. Bring to the boil and simmer, covered, for 6mins, then simmer a further 6mins uncovered. Remove chicken to a warm plate and tent with foil.

4 Increase heat under frypan to high and simmer 2mins or until liquid has reduced to sauce consistency. To serve, slice chicken on an angle and place on a warmed plate. Pour sauce over and garnish with lemon zest and crispy sage leaves.