Chicken with Sage, Lost Hearing Aids and Memories of David's Red Guitar

I dragged myself to the hospital to see my mother at the hospital last night after work.  The dialysis is helping---they got 4 1/2 pounds of fluid off her yesterday.  I know she's feeling better because she's driving me crazy again.  Oh, and they have lost her hearing aids.  They will pay for them but still....  She didn't want me to leave when I did but I was exhausted.  Seeing her before work and after work, working nine hours in between with a whopping 15 minutes for lunch....well I guess I should have the energy for it but I just don't. 

Part of the reason I wanted to leave when I did was that I wanted to get home and cook a good meal.  Of course when I walked in the door the guys were yelling at each other so I helpfully bellowed, "DO YOU THINK THAT'S WHAT I WANT TO HEAR WHEN I GET HOME?"  sigh.  Things calmed down but even this simple recipe looked overwhelming.  Ernie got things started though and after sitting and looking mindlessly at catalogues that had come in the mail I began to revive.  I threw together an ersatz potato gratin (sliced potatoes, some red pepper tapenade my brother in law Dennis had given us and some asiago and parmesan cheese) and kale on the side.  The chicken was marvelous---incredibly simple and pure tastes of just sage (crunchy mm-mmmm), lemon, oil and butter.  HIGHLY recommended.....

SAUTEED CHICKEN BREASTS WITH FRESH SAGE
Petti di Pollo alla Salvia

(From Patricia Wells' Trattoria)

The quick marinade of lemon juice, oil, and fresh sage helpsinfuse the chicken with flavor, and tenderizes it at the same time.  Bet sure to sample the sage leaves beforeusing:  Even fresh sage can tastebitter.  Do not use driedsage.  Worthy substitutes includefresh rosemary or fresh tarragon. Serve this with lemon risotto or simple buttered pasta.

4 skinless, boneless chicken breast halves (each 6 ounces)

3 Tbsp freshly squeezed lemon juice

5 Tbsp extra-virgin olive oil

28 fresh sage leaves

3 Tbsp 1 1/2 ozs.) unsalted butter

Sea salt and freshly ground black pepper to taste

2 lemons, halved, for garnish

Place the chicken breasts in a glass baking dish.  Add the lemon juice, 3 Tbsp of the oil,and

the sage leave. Turn the chicken to coat evenly, cover, andset aside at room temperature for 30 min. Remove the chicken from the marinadeand pat dry. Strain the marinade into a small bowl; reserve the sage leavesseparately. In a large skillet, melt the butter in the remaining 2 Tbsp. of oilover moderately high heat until hot and bubbly. Add the chicken breasts, smoothside down, and cook until evenly browned, about 5 minutes.  Turn the breasts, and season the cookedside generously with salt and pepper. Tuck the reserved sage leaves around the chicken and cook until thechicken is browned on the bottom and just white through but still juicy, 5 to10 min. more.  Do not scorch thesage.

Remove the skillet from the heat.  Transfer the chicken to a cutting board and season thebottom side with salt and pepper. Slice the chicken breasts on the diagonal into thick slices and arrangeon a warmed serving platter.  Placethe sage leaves over the chicken. Cover loosely with foil. Discard the fat fromthe skillet.  Heat the skillet overmoderately high heat until hot. Add the reserved marinade and stir with a wooden spoon, scraping up thebrown bits from the bottom of the pan.  The sauce will boil almost immediately.  As soon as it reduces to a brown glaze(less than 1 minute), pour the sauce over the thicken.  Garnish with the lemon halves. Serve immediately.

    

 

(oh and I know these pictures aren't lined up correctly but I don't currently have adequate brain power to figure it out....)

Later in the evening I tiredly sat and watched youtube videos----sometimes it's the most comforting thing one can do.  I found a couple of old favorites.  The sound of New Musik brings me right back to the living room of the little bungalow in Urbana that Ernie and David Conroyd shared when I first met him.  The living room consisted pretty much of the dining room table now in our basement pushed up against one wall, a couch, a lamp or two, multiple stacks of records, a stereo and often David's red guitar laying artfully on the floor....oh yeah, and a navy blue beanbag as well.....  I always worried I was going trip on David's guitar and hurt it.....I never did though....

and of course my beloved Buzzcocks....