Chef Lou’s Sage–Brushed Chicken with Corncakes




Posted on April 10, 2010 at 8:21 AM

Updated Monday, Nov 22 at 8:29 PM

Chef Lou’s Sage–Brushed Chicken w/ Corncakes

4 boneless, skinless Chicken Breasts- about 4 ounces each
2 tablespoons Olive Oil
Juice and Rind of One Orange
1 tablespoon Rubbed Sage
1-Tablespoon Honey
Salt & Pepper to taste
Maple Syrup, as needed
Fresh Sage Leaves(For Garnish)
Lay Chicken in a shallow baking dish. Whisk together oil, orange juice, rubbed sage, honey, salt, and pepper Refrigerate & marinate at least 3 hours. Grill breasts on gas Broiler or in a sauté pan until done. Serve over corncakes(see recipe) and drizzle with maple syrup. Garnish with Fresh Sage Leaves.
Mexican Corncakes
Combine and mix
½ Cup Cornmeal
½ Cup All Purpose Flour
2 tablespoons Granulated Sugar
1-Teaspoon Baking Powder
Pinch Salt
Black Pepper to taste
Then whip in
1-Cup Buttermilk
¼ Cup Melted Butter
1 Egg, Slightly Beaten
2-tablespoon Minced Onion
1 tablespoon Minced Green Onion
Heat a griddle or a nonstick pan. You can use a nonstick spray or butter to cook the cakes with. Ladle 1/3-cup batter onto griddle and cook until the outside edges start to bubble. Flip cake over carefully and cook an additional minute. Remove cake from griddle and repeat process until all batter is used.
This recipe makes about 4 regular size Corn pancakes (about 6 inches in diameter).