Recipe courtesy of Michael Symon
50 min
15 min
35 min
6 servings


  • 6 chicken breasts with the first wing joint attached
  • 1 lemon
  • 12 sage leaves
  • 6 ounces butter
  • Salt and pepper, to taste
  • Caramelized endive, recipe follows
Caramelized Endive:
  • 6 ounces butter
  • 2 cloves of minced garlic
  • 2 sliced shallots
  • 6 heads endive, sliced thinly lengthwise
  • Salt and pepper, to taste


Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.

Caramelized Endive:

In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

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