Atkins Sage Chicken Breasts With Bell Pepper Curls

• 4 boneless chicken breast halves, skin-on
• salt
• black pepper, freshly ground
• 12 leaves fresh sage, whole
• 1 teaspoon fresh sage, chopped
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil, divided
• 12 cup chicken stock, reduced-sodium
• 2 red bell peppers, cut into thin strips

1. Preheat oven to a warm setting.
2. Sprinkle chicken with salt and pepper to taste.
3. Loosen the skin of each chicken breast with your fingers and gently insert 3 sage leaves underneath each.
4. In a large ovenproof skillet over medium high heat, heat butter and half of the olive oil.
5. Saute chicken, skin-side down until nicely browned, about 7 minutes.
6. Reduce heat to medium, turn chicken and continue cooking until cooked through, about 7 more minutes.
7. Transfer to a serving platter and place in oven to keep warm.
8. Add chicken stock to pan and turn heat to high.
9. Cook until almost reduced by half, about 5 minutes, scraping up browned bits on the bottom.
10. Transfer broth to a small bowl and set aside.
11. Wipe out skillet with a paper towel.
12. Heat remaining oil over medium high heat.
13. Add peppers and saute until lightly browned and softened, about 5 minutes.
14. Stir in broth and chopped sage; cook 1 minute more.
15. Season to taste with salt and pepper and serve over chicken.

chicken breast halves, salt, black pepper, sage, fresh sage, unsalted butter, olive oil, chicken stock, red bell peppers

Taken from www.food.com/recipe/atkins-sage-chicken-breasts-with-bell-pepper-curls-360759 (may not work)