My pasta dish from yesterday actually called for basil so that's good... but my delicious chicken marinade called for sage and until I started to type up this post I didn't realize that. I simply used my basil in place of the sage and it all turned out fine. In fact, it was delicious.
This all reminds me of a great story my pal Tiffany told me once about mixing up zucchini and rhubarb and how she just couldn't get the rhubarb to grate.. it was too stringy! :) It took her forever before she figured out she was confusing the two foods. Well, now I can relate. And now I have to find some fresh sage because I have several terrific recipes I am determined to try ... all of which, call for sage not basil. Figures.
Here's the recipe with my changes:
Lemon Sage Chicken aka Lemon BASIL Chicken
Ingredients
1 ½ lbs Chicken breasts
1 tbsp Olive oil
3 tbsp Lemon juice (from the RealLemon bottle in my fridge)
2 ¼ tsp Fresh rosemary, chopped (I used dried and about 1 tsp)
3 ½ tbsp Fresh sage, chopped (I used basil because I'm an idiot)
¼ tsp Salt
¾ tsp Cracked pepper
1 ½ tsp Fresh garlic, minced (I used the minced garlic in a jar)
¾ tsp Lemon zest (I didn't have a lemon so I skipped this part)
Preparation
1. Trim chicken of all visible fat. Rinse and pat dry, place in an appropriately sized bowl
2. In a separate bowl, combine olive oil, lemon juice, herbs, salt, pepper, garlic, and lemon zest. Whisk together and pour over chicken
3. Work marinade into the chicken, cover and refrigerate for 6-8 hours
(I ended up marinating for 24 hours because my dining plans changed)
4. Drain and discard marinade, grill chicken
1 comment:
I think heaven will smell like Eternity by Calvin Klein. (Just spotted the pun.)
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