Looking for an easy chicken dish for midweek or entertaining? This Gino D'Acampo recipe for chicken in lemon and sage sauce is so tasty and deliciously fresh tasting too!
Sometimes when I go to the library I like to pick up a cookbook by a mystery author. I often choose one I wouldn't actually go out and buy, but that I'm happy to browse through. That was exactly how I felt about Gino D'Acampo's Fantastico! Modern Italian Food.
I didn't know much about Gino D'Acampo but I like Italian food! Some of the pictures looked tasty and it wasn't too heavy. After all, I still had other shopping to do and the main point of going to the library wasn't actually to pick up cookbooks but to get more books to read on the way to work!
Why did I choose to make this lemon and sage chicken?
I love trying new techniques in the kitchen. The thing that grabbed me about this Italian chicken recipe was that an egg was used to thicken it. I have never used egg to thicken a sauce and I was intrigued about how it would turn out.
I also very rarely use sage but I love lemon so the combination of flavours was different to what I was used to. All in all this recipe really was a bit of an experiment for me!
What does the lemon sage sauce taste like?
I loved the lemon and sage together in the sauce. It tasted very light and fresh. I found the fennel seeds give the sauce quite a strong flavour and can be left out if you're not so keen on fennel.
Would I recommend Fantastico by Gino D'Acampo?
Well, it depends on your experience. I would say it's a book for people who don't do a lot of cooking and are looking for an introduction to easy Italian cooking. There were a lot of nice recipes in the book, recipes I would happily make, but not many that really excited me and made me think, I've got to make this! I'll be saying goodbye to it soon as it goes back to the library, but at least it's taught me a new technique. I'm sure this won't be the last time I use egg in a sauce.
Recipe for Chicken with Lemon Sage Sauce
Chicken with Lemon Sage Sauce
- 1 tbsp flour
- 1 clove garlic crushed
- 1 lemon juiced
- 2 chicken breasts
- 1 tbsp olive oil
- ½ tsp fennel optional
- 200 ml chicken stock
- 1 tsp sage
- pinch salt
- pinch black pepper
- 1 egg yolk
- Make a paste with the flour, garlic and half the lemon juice. Coat the chicken with the paste and leave for half an hour.
- Put a little olive oil in a sauce pan. Scrape the paste off the chicken and keep for the next step. Add the chicken and the fennel seeds to the pan and fry the chicken on each side.
- If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Then add the rest of the stock, sage, salt and pepper. Bring to the boil then lower to a very gentle simmer for about 20 minutes. Or, put in the oven at about 180°C for half an hour.
- Mix the egg yolk with a little lemon juice. Remove the chicken from the pan. Stir in the lemon juice. Keep stirring as it thickens but don't let it boil.
- Serve the sauce poured over the chicken with rice or potatoes and vegetables.
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Do let me know if you make this lemon and sage chicken recipe. I love to get feedback from readers.
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