Chicken with Sage and Lemon puy lentils make a good and nutritious accompaniment to this dish. Nice and Very Luxury Recipe for Thanksgiving occasion

Serves: 4 

Prep: 15 mins, plus marinating 

Cooking: 25 mins

Ingredients

boneless, skinless chicken breasts 4

olive oil 5 tablespoons

lemon juice 3 tablespoons

sage leaves 28 small

unsalted butter 40 g (3 tablespoons)

salt and pepper

Method

Arrange the chicken breasts in a single layer. Pour over 3 tablespoons of oil and the lemon juice. 

Scatter over the sage leaves and turn the chicken so it ¡s evenly coated. Marinate for about 30 minutes.

Lift the chicken breasts from the marinade arid reserve the sage separately. Pat the breasts dry.

Strain the marinade into a bowl. Heat the butter and the remaining oil in a frying pan and brown the chicken for about 10 minutes.

Turn the chicken breasts over, season and tuck in the sage leaves. Cook for I 0 minutes until the underside ¡s brown. Remove and keep warm.

Pour off the fat and stir in the reserved marinade to deglaze the pan. Boil until reduced to a brown glaze. Slice the chicken and serve with the sauce.