Recipe: Michael Symon
Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.
People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. However, eating the chicken with the skin doubles the amount of fat and saturated fat in the food. For this reason, chicken is best skinned before cooking.
A low fat yet delicious choice is our Lemon and Sage Roasted Chicken with Caramelized Endive. Enjoy!
Ingredients
6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
Directions
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:
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste
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.
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Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com
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