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Broiled Sage Chicken

Broiled Sage Chicken

recipe ingredients
2 Tbsp. chopped fresh sage
2 Tbsp. chopped shallot
2 Tbsp. lowfat sour cream
2 Tbsp. lemon juice
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
6 skinless boneless chicken breast halves

recipe directions
Mix all ingredients in a large glass or plastic dish. Turn chicken to coat well; cover and marinate in refrigerator for at least 3 hours. Set oven to broil. Spray broiler pan with cooking spray and place chicken in pan. Broil with tops 5 to 7 inches from heat for 5 minutes, then turn chicken over. Broil about 5 more minutes or until juices run clear.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
150 4 3 26 0 270 2 3
  • Kathy

    I picked this recipe with some reservations, because I didn’t think my kids would like it. Bravely I served this meal ready for the big “YUCK”! To my surprise we all really enjoyed this recipe and it was voted by all as a KEEPER! This was simple to prepare and very tasty.

  • Jill

    OH gross! the ingredients make this recipe sound so…savory…mmm sage…but YUCK! I am not the best cook in the world, but I chose this one because it looked so easy. When you mix up the “marinade”, it is a nasty puke-green color and has the texture of paste. That was a real turn-off to both me and my fiance. The taste was off-putting. I will say that I used ground sage instead of the fresh sage; that probably made a difference. But in my opinion, avoid this one! gag me!

  • Pandemonia

    Very different. The first bite was kind of …hmmmmmm … but the more I ate, the better I liked it. Excellent!

  • Shanan

    We really enjoyed this one. I don’t know where I originally found this recipe but the one i have is exactly the same except it calls for lime instead of lemon… It was a differant taste at first I wondered how Sour Cream as a marinade would go… and whether my husband would like it but it proved to be nice and he even said I could make it again. I don’t think using dried or fresh sage would make the differance in it being yummy or yuck to someone, its more of a matter of one’s taste…. so be daring and give it a go… I think it tastes best if you allow the coating to brown… and a flavorful rice goes very well with it.

  • Joy

    I dont think I’ll be making this again. I thought this might be good, tho I’ve never really cooked with sage….so I really didn’t know its flavor. It might, MIGHT, be ok if it were just some sage (maybe half the amount this recipe calls for), garlic, and sour cream, salt and pepper…but add the lemon juice and mustard…and it was pretty nasty. I wasn’t impressed, and neither was anyone in my family.