Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto

Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto
  • 4 servings
  • 0:25 Preparation
  • 0:10 Cooking
  • 0:35 Total Time


Add all
  • 4

    back-attached skin-on chicken breasts

  • 20 leaves

    fresh sage

  • To taste salt and pepper

  • 3 Tbsp.
    (45 mL)

    extra-virgin olive oil

  • 1 cup
    (250 mL)

    oyster mushrooms, cut in strips

  • 1 cup
    (250 mL)

    café mushrooms, cut in strips

  • 1 cup
    (250 mL)

    portobello mushrooms, cut in strips

  • 2 Tbsp.
    (30 mL)


  • 1/2

    bunch chives, minced

  • 2

    shallots, minced

  • 1/2 cup
    (125 mL)

    sun-dried tomato pesto


Preheat barbecue to high or cook in a ridged pan, on medium-high.

Slip 5 sage leaves under the skin of each chicken breast. Rub lightly with oil and season.

Grill breasts skin-side down for 2-4 minutes, give a quarter turn and cook 2-4 minutes longer for beautiful grill marks.

Turn breasts over and repeat.

Let chicken rest a few minutes before serving.

Pan-fry mushrooms over high heat in butter and half the oil. Season.

Once mushrooms are nicely browned, remove from heat and stir in chives and shallots. Set aside.

Spoon some mushrooms in the middle of the plate.

Lay a chicken breast skin-side up on top of the mushrooms and top with a dash or two of sun-dried tomato pesto.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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