Even though it may have been unwarranted, I was uncomfortable with cooking down and using the same marinade I had marinated the chicken in. I know, restaurants do it all the time – but just to be on the safe side I made a separate batch of the marinade to finish the sauce and crisp up the sage. I also used bone-in chicken breasts rather than turkey breasts. The sage contributed incredible, herby flavor and the chicken turned out moist and tender with a beautiful rich color. As long as sage is plentiful in my wife’s garden, this is sure to make a repeat performance.
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Even though it may have been unwarranted, I was uncomfortable with cooking down and using the...