I love cooking and baking with fresh herbs, but I haven’t had much experience with sage. No particular reason–it’s not that I don’t like sage, I just had other herbs I was perhaps more familiar with.
I bought some fresh sage on a whim since it was cheaper than the other herbs at Shoppers ($1.39 instead of the regular $1.99). I’ve read a lot of recipes that pair fresh sage with mushrooms, and lo and behold Shoppers also had baby shitake mushrooms! $8.99 a pound, but they’re so light I got 10 mushrooms for just $1.35.
I kept it simple to let the sage flavor really shine: Sauted onions, sliced baby bella and shitake mushrooms, chicken breasts, and salt. So don’t be afraid, try some sage! You’ll love the hearty, earthy flavor. This is chicken dish is perfect for a winter dinner served with roasted veggies and steamed basmati rice.
Chicken w/ Mushrooms & Sage
2 Tbsp vegetable oil
1 large onion, quartered and sliced
1/4 tsp sea salt
10 oz. sliced baby bella mushrooms
10 oz. sliced baby shitake mushrooms
2 packed Tbsp chopped fresh sage
3 boneless chicken breasts
1/4 cup white wine or soup stock
- Heat oil in large saute pan over medium heat. Add onions and cook 6-8 minutes. Add mushrooms, sage and salt. Cook 8-10 minutes until mushrooms are soft.
- Add chicken and brown on both sides. Add wine, stirring contents of pan to deglaze (remove browned bits from the bottom). Reduce heat, cover, and cook 6-8 minutes or until chicken is cooked through.
Grand total: $9.91; serves 2 w/ roasted veggie & steamed basmati rice, plus lunch for tomorrow.