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Sage Sauce Roasted Chicken

  • 4 Chicken breasts or thighs
  • Salt and pepper
  • 2 tablespoons oil
  • 1 leek, chopped
  • ¾ cup chicken broth
  • ¼ cup dry white wine or dry vermouth
  • 2 tablespoons fresh sage leaves (+)
  • 2 tablespoons unsalted real butter or dairy free butter substitute
  • 2 teaspoons *Dijon mustard

Preheat oven to 375 degrees.

Salt and pepper the chicken and brown, in oil, both sides, turning just once. In skillet. Transfer chicken to 375-degree oven. Bake about 15 minutes. Set aside and using the skillet with the chicken drippings go back to the stove top.

Add the broth and wine to the skillet and let simmer about 5-10 minutes. Enough time to allow the alcohol to cook off.

 Turn off the heat. Immediately add sage leaves, butter, and mustard to the skillet and stir gently until blended.

Spoon sauce over chicken to serve.


“The flavor of the sauce was delicious. My husband thought it might have too much sage but I thought it was the right amount. I thought about skipping the mustard because I thought it would clash with the sage. I was wrong, it pulled all the flavors together.”
Cindy Norris, Recipe Tester


An excerpt from 52 Chicken Recipes...