Last Saturday I got some delicious lemon basil at the Town Square Farmer's Market. It smells like I imagine heaven smells. Since then I've been searching for recipes that I can use basil in.. unfortunately in the process I mixed up which herb I bought and was searching for SAGE recipes. No wonder it was difficult to find recipes for "lemon sage." It probably doesn't exist.
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
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)
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