Sage and Lemon Accented Chicken with Milk Curd Broth, Sauteed Garden Greens
By Marvin Aguado, Airlie Center Executive Chef
 |
|
| 1 ea. |
5 oz. chicken breast, boneless, skin-on
|
| as needed |
Salt and pepper
|
| 2 oz. |
butter
|
| as needed |
vegetable oil
|
| 1 ea. |
cinnamon stick
|
| 1 ea. |
lemon, zest and juice
|
| 1/2 Tbsp. |
fresh garden sage, leaves picked and chopped
|
| 2 ea. |
cloves garlic, fine chop
|
| 1 cup |
milk
|
| 1/4 lb. |
collard greens or swiss chard from garden
|
| 2 oz. |
chardonnay, or semi-sweet wine
|
- Sear chicken until skin is crispy. Set aside, skin side up.
- Saute garlic and oil on medium heat for one minute then add cinnamon stick, lemon zest and juice, milk and sage. Bring to a boil and remove from heat. Add chicken, skin side up and bake at 350 for 7-12 minutes or internal temperature is 165.
- Saute greens in butter and garlic, add wine and cook for one minute, season with salt and pepper.
- Arrange greens on center of plate and top with chicken.
- Spoon sauce onto plate and enjoy...
