What’s For Dinner? Sage and Rosemary Chicken

Sage and Rosemary Chicken Breast with rosemary potatoes and green beans with almonds.

One thing I love about cooking is trying recipes. What I love even more is finding recipes that are simple to make and that look very tasty. In fact, tasty is a dealbreaker for me. When I saw the Sage and Rosemary Chicken Strips recipe on the Pillsbury site, I knew I had to try it. We had a package of chicken breasts to make dinner and I was looking for an easy recipe to make online with ingredients that I already had at home.

Although the recipe called for cutting the chicken into strips, I decided to cook the breasts and instead pound them a bit to slim them down. I followed the rest of the preparation and cooking directions. The recipe truly was easy to make. The most work entailed getting the ingredients in a bowl to mix.

When I was done, I had a chicken with a lightly crispy outside and a very tender inside. I was very impressed! The chicken was also very tasty. It was a milder taste–not bland–and definitely worthy of making again.

If you are looking for a quick and tasty dinner entree, I highly recommend it!

Below are the ingredients and steps copied from the Pillsbury website.

1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon ground sage
4 boneless, skinless chicken breast halves, cut into long, thin strips
1 tablespoon oil

1. In shallow bowl, combine flour, onion powder, salt, rosemary and sage; mix well. Generously coat chicken pieces with flour mixture.

2. Heat oil in large skillet over medium-high heat until hot. Add chicken; reduce heat to medium. Cook and stir 8 to 10 minutes or until lightly browned on all sides and no longer pink.

The chicken breasts as they begin cooking.
When nearly done, the chicken appears like it is very crispy, but it is actually just lightly crispy.

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