Ingredients

The following ingredients have 4 Servings
  • 4 cups cold water
  • 1/3 cup table salt
  • 20 sage leaves (divided)
  • 4 cloves garlic (minced)
  • 4 chicken breasts
  • 2 tablespoons unsalted butter
  • 3 tablespoons good olive oil (divided)
  • Garnish: Fried sage leaves

Instruction

  • Place the water and salt in a large bowl. Stir until salt is dissolved. Add 8 sage leaves, minced garlic and chicken; stir gently. Be sure liquid covers the chicken and allow to stand for 15 minutes.
  • Transfer chicken to a paper towel-lined plate and pour the liquid over a mesh strainer to reserve the sage leaves and garlic. (No need to reserve the water brine.)
  • Pat the chicken dry with a paper towel.
  • Heat a large non-stick or well-seasoned skillet until warm. Add butter and 2 tablespoons oil and heat over medium heat.
  • Add chicken and cook 5 minutes.
  • After 5 minutes, add reserved sage and garlic (from the brine).
  • Turn the chicken and cook another 3 minutes.
  • Reduce heat to low, cover the pan with a lid and cook 2 minutes.
  • Test the chicken with a meat thermometer inserted into the thickest part of the breast. Chicken breasts are done when the internal temperature is 160°F.
  • If needed, replace the lid and cook just until chicken is done.
  • Remove from the heat (keep lid on) and let rest for 2 minutes.
  • While the chicken rests, fry the sage leaves: If necessary, add 1 tablespoon more oil to the pan. Heat oil over medium heat. Place the extra 12 sage leaves in the hot oil and cook for 3-5 seconds per side or until crispy. Turn off heat and transfer leaves to a paper towel to dry.
  • To serve the chicken:
  • Place chicken breasts on a serving dish and drizzle with the pan juices. Top with crispy sage leaves.
  • Enjoy!