14 Reviews

This was execellent! The carrots added the tiniest crunch. The lemon was not overpowering like in most dishes. My BF who is trying to NOT eat meat broke down and ate a huge breast just because they smelled so good! I served this with a wild rice pilaf as suggested. Great recipe! UPDATE...Made again and added about 1/2 cup of white wine. Also EXCELLENT!

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Malriah August 12, 2002

WOW! This was great! I served this over Sage and Parmesan Rice (#203770) and used fresh sage from my herb garden. The taste was incredible - we just couldn't get enough! I will definitely make this again - Thanks so much for this now family favorite!

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LaurelAnn October 20, 2009

This was good. The overwhelming flavor was lemon. I thought the flavor would be more complex...

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dukeswalker February 08, 2009

Really good, very easy. I overdid the sage a bit but this was a quick weeknight dinner for sure. We will be having this again. It was great with my fresh summer garden tomato's.

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WeBees August 24, 2007

I had chicken and sage in the fridge but no plan of action. I found this recipe at the last minute and I'm glad I did. The chicken and its sauce were excellent, this was first time I'd used fresh sage in a meat dish and I was pleasantly surprised; sage has a much different flavor when cooked than when raw. I only had one small carrot so I added parsnips too and that went great with the other ingredients. Next time I will only use parsnips but will add white wine as others have.

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agent orange February 18, 2007

This was great! I made it using only 2 chicken breasts & about 1/2 cup of pre-packaged matchstick carrots but kept all the other ingredients as written. The sauce & veggies were wonderful served with couscous. Next time, I'll reduce the lemon rind a smidge but otherwise, this is a real keeper.

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SusieQusie May 17, 2006

Great chicken! I love the sweet flavour or the carrot. I didn't use a chicken cube,just plain water and I reduced the sage. Big mistake the last one. Next time I will use the whole amount of sage.I also used boneless turkey breast! A very good chicken recipe! Thanks for posting!

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katia May 08, 2006

I actually found the lemon a little overpowering, I think I would reduce the rind to about half, but that's not to say it didn't taste totally delicious!

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Bill Gary November 25, 2005

I think the photo should show the chicken breasts more browned! This was great -- my eaters loved it. I didn't use the whole amount of olive oil given -- just about half, supplemented with butter to brown the chicken. Omitted the carrot, but loved the fresh sage. The tang of fresh lemon juice was very nice. Yum!

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vrvrvr November 18, 2005

I wanted lemon chicken, hubby wanted chicken marsala, so I combined them! I used your base recipe, dredged the chicken in flour, added mushrooms and marsala wine and made a roux to thicken the sauce. I also used red onion and beef broth, because I had those on hand to use up. I did use a little chicken stock and white wine, because I ran out of marsala and beef stock. I served it over egg noodles with sauteed zucchini as a side. We really liked the carrots, they added a nice fresh crunch.

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anti_pop July 05, 2005
Tomato Lemon Chicken Breasts with Sage