Lemon And Sage Roasted Chicken With Caramelized Endive

Recipe Ingredients

6		Chicken breasts - with the
		First wing joint attached
1		Lemon
12		Sage leaves
6 oz	170g	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Caramelized Endive
6 oz	170g	Butter
2		Garlic cloves - minced
2		Shallots - sliced
6		Endive heads - sliced thinly
		Lengthwise
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees.

Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage.

Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin-side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.

Caramelized Endive: In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

This recipe yields 6 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1B13) - from the TV FOOD NETWORK

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