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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken (or Veal Chops) With Olives, Capers and Sage Recipe

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This recipe for Chicken (or Veal Chops) With Olives, Capers and Sage is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 fresh sage leaves
2 tbs olive oil
3 pieces meat
3 garlic cloves, minced
1 C dry wine
2 C chicken stock
1 C imported black or green olives, pitted and coarsely chopped
1/4 C capers, drained
2 tbs chopped fresh sage
1 tbs lemon juice
Directions:
Directions:
Warm olive oil over medium high heat. When hot add sage leaves and cook until crisp, 30-60 seconds. Drain and reserve leaves. Add meat and brown both sides. Transfer to a platter and cover. Add garlic, cook until soft. Add white wine and simmer until almost evaporated then add chicken stock and reduce by half. Add olives, capers and chopped sage and stir together. Add lemon juice and salt and pepper to taste.
Serve over meat.
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Personal Notes:
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