Crispy Chicken Breast with Sage

Directions

1. In a large bowl or ziploc bag, add chicken, garlic, 12 sage leaves, ½ teaspoon salt and ½ teaspoon pepper. Coat chicken with marinade. Arrange chicken skin side up and refrigerate for 1-6 hours.

2. In a medium sized saucepan add olive oil and 1 T. butter. When butter melts, add the other 12 sage leaves and fry until crispy. Flip leaves gently with a fork. When both sides are crispy, remove leaves to a plate. Save for serving.

3. Using the same pan and oil from the sage leaves, heat pan to medium and add chicken skin side down, along with the garlic and sage leaves. Cook chicken slowly, lowering the heat if the oil smokes. Cook until the skin crisps about 25-30 minutes, pressing the chicken with a spatula to force contact with the pan. Remove garlic and sage if they start to burn and save for the sauce.

4. When the chicken is browned and crispy, flip chicken to cook the other side, approximately 5-10 minutes more. Remove chicken to a plate and cover while you make the sauce.

5. Heat pan to medium-low and add gin to the pan. Cook for 30 seconds to burn off alcohol. Add the chicken stock and cook, scraping the browned bits off the bottom of the pan. Reduce liquid by half, about 3 minutes. (You should have about ½ cup of sauce). Add the lemon juice, reserved garlic and the remaining 2 T. Butter. Remove from heat and taste to adjust salt and pepper.

6. Move the cooked chicken breast to a cutting board and slice crosswise. Add meat to a platter. Pour the sauce around the perimeter of the platter and not over the chicken. Top with crispy sage leaves. Garnish with lemon wedges and enjoy!