Tomato Lemon Chicken Breasts With Sage

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, finely chopped
• 1 tablespoon finely grated fresh lemon rind
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1 large tomatoes, chopped
• 1 chicken bouillon cube, dissolved in
• 1/3 cup water
• 3 tablespoons lemon juice
• fresh sage leaf, for garnish (optional)
• lemon slice, for garnish (optional)

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.

chicken breasts, olive oil, salt, pepper, yellow onion, garlic, carrot, lemon rind, fresh sage, tomatoes, chicken bouillon cube, water, lemon juice, sage leaf, lemon slice

Taken from www.food.com/recipe/tomato-lemon-chicken-breasts-with-sage-35627 (may not work)