Tomato Lemon Chicken Breasts with Sage

“I got this recipe from a borrowed cookbook (I can't remember the name of it) a few years ago. I've since adapted it a little bit, but not too much. It has become one of my tried-and-true recipes. I usually serve it with rice pilaf and a tossed salad, but once I served it with new potatoes and crusty rolls, and that was good too.”

Ingredients Nutrition


  1. Sprinkle chicken with a bit of salt and pepper.
  2. Over medium heat, lightly brown chicken on both sides for 5- 7 minutes.
  3. Remove chicken from pan and set aside.
  4. In the same pan, saute onion, garlic, and carrot for about 5 minutes, stirring often, until onion just starts to brown.
  5. Add sage, lemon rind, and remaining salt and pepper.
  6. Cook 1 minute.
  7. Add tomato and bouillon.
  8. Scrape up any browned bits in the pan and stir them in.
  9. Bring to a boil.
  10. Return chicken and any juices to pan.
  11. Reduce heat, cover and simmer for 15 minutes.
  12. Turn chicken once.
  13. Stir in lemon juice and cook, uncovered, 5- 10 minutes or until chicken is no longer pink inside.
  14. Serve with pan juices.
  15. Garnish with sage and lemon, if desired.

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