Seared Chicken & Sage Gravy

with Carrots & Mashed Potato

50 MIN

2 Servings

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From the Test Kitchen

Chefs, get ready for some serious comfort food. We’re smothering pan-seared chicken in a creamy, milk-based gravy—which gets its warm, woodsy flavor from fresh sage, one of the season’s finest herbs. (A bit more sage, pan-fried to an enticing crispness, makes for a delicious garnish alongside pecans.) Buttery mashed potato and sweet sautéed carrots round out this hearty meal.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potato. Pick the sage leaves off the stems; discard the stems. Finely chop ¾ of the sage leaves, keeping the remaining leaves whole. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch-long pieces. Peel and mince the garlic. Roughly chop the pecans.

2 Cook & mash the potato:

Add the potato to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter and ¼ of the milk. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

3 Fry the sage:

While the potato cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the whole sage leaves in a single, even layer and cook, stirring occasionally, 30 seconds to 1 minute, or until dark green and crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt and pepper.

4 Cook the carrots:

While the potato continues to cook, heat the pan of reserved oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan.

5 Coat & cook the chicken:

While the potato continues to cook, place ¾ of the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Make the gravy & plate your dish:

Add the chopped sage, remaining butter and remaining garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the butter has melted and the sage is fragrant. Add the remaining flour. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the remaining milk. Cook, stirring frequently, 1 to 2 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Divide the cooked carrots, mashed potato and cooked chicken between 2 dishes. Top the chicken with the gravy. Garnish with the pecans and fried sage (crumbling before adding). Enjoy!