How could a man die if he had sage in his garden? Asked the ancients. This herb was once relied upon the cure all manner of ills – from colds to worms, from excessive sexual desire to sexual debility, from nerves to dandruff and gray hair. And surely there was some basis in fact for these claims, for sage comes directly from the Latin word salvere, to save. But sage’s position in medical circles is not what it used to be, and no doubt we are the losers.
Sage has a pungent flavor that must be handled carefully in the kitchen. When sage is not properly dried, it assumes a strong and undesirable musty flavor; try to use fresh sage or well-treated freshly dried sage. This herb is often added to boost the flavor of bland meats such as chicken and veal and is a standard ingredient in all types of stuffings. It has long served in the preparation of rich meats and fish, such as sausage, pork, duck, and cold, and sage is said not only to enhance their flavor but to make them more digestible as well. A cup of sage tea is also a pleasant way to aid digestion; pour boiling water over 2 teaspoons fresh chopped sage or 1 tablespoon dried sage and steep for 20 minutes, add honey and lemon.
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CHICKEN “BIRDS”
1 ½ pounds chicken breasts
6 fresh sage leaves (or 2 tablespoons ground sage)
½ cup Parmesan cheese, grated
Freshly ground black pepper
½ cup unbleached white flour
½ cup teaspoon salt
1 ½ tablespoons butter
1 ½ tablespoons olive oil
½ cup dry white wine (or dry vermouth)
Toothpicks
1. Have chicken breasts thinly sliced and pounded thinner. Cut into pieces approximately 2 by 3 inches. At end of each piece place one-quarter of a fresh sage leaf or a pinch of dried sage, a generous pinch of Parmesan cheese, and a few grains of freshly ground pepper. Roll up the chicken breast and fasten with a toothpick. When this is finished you should have about 30 small “birds”. Combine the flour and salt in a small bowl. Roll the chicken in the salted flour.
2. In a large frying pan melt the butter and oil over medium heat. Add the chicken and sauté, turning to brown each side. This should take about 5 minutes. Then add the wine, stir gently with a wooden spoon until the wine evaporates a little and a slightly thick sauce begins to form. Cover the pan for 1 minute.
3. Uncover and remove chicken to a warm serving platter ringed with polenta or brown rice. Stir sauce, scraping scraps from the bottom of the pan and incorporating them into the sauce; add more wine if necessary. Spoon sauce over the chicken.
Sage has a pungent flavor that must be handled carefully in the kitchen. When sage is not properly dried, it assumes a strong and undesirable musty flavor; try to use fresh sage or well-treated freshly dried sage. This herb is often added to boost the flavor of bland meats such as chicken and veal and is a standard ingredient in all types of stuffings. It has long served in the preparation of rich meats and fish, such as sausage, pork, duck, and cold, and sage is said not only to enhance their flavor but to make them more digestible as well. A cup of sage tea is also a pleasant way to aid digestion; pour boiling water over 2 teaspoons fresh chopped sage or 1 tablespoon dried sage and steep for 20 minutes, add honey and lemon.
***
CHICKEN “BIRDS”
1 ½ pounds chicken breasts
6 fresh sage leaves (or 2 tablespoons ground sage)
½ cup Parmesan cheese, grated
Freshly ground black pepper
½ cup unbleached white flour
½ cup teaspoon salt
1 ½ tablespoons butter
1 ½ tablespoons olive oil
½ cup dry white wine (or dry vermouth)
Toothpicks
1. Have chicken breasts thinly sliced and pounded thinner. Cut into pieces approximately 2 by 3 inches. At end of each piece place one-quarter of a fresh sage leaf or a pinch of dried sage, a generous pinch of Parmesan cheese, and a few grains of freshly ground pepper. Roll up the chicken breast and fasten with a toothpick. When this is finished you should have about 30 small “birds”. Combine the flour and salt in a small bowl. Roll the chicken in the salted flour.
2. In a large frying pan melt the butter and oil over medium heat. Add the chicken and sauté, turning to brown each side. This should take about 5 minutes. Then add the wine, stir gently with a wooden spoon until the wine evaporates a little and a slightly thick sauce begins to form. Cover the pan for 1 minute.
3. Uncover and remove chicken to a warm serving platter ringed with polenta or brown rice. Stir sauce, scraping scraps from the bottom of the pan and incorporating them into the sauce; add more wine if necessary. Spoon sauce over the chicken.
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