For the previous few days, I had shucked rosemary and thyme to the point where I was going to soak my fingers in vanilla extract so I didn't smell like an herb garden. Garlic? I had one bulb left and I needed it for the clam sauce. So to the cupboard I went. My sweetie suggested oregano and lemon, but I had used up the oregano. Marjoram? Nothing sprang to mind. Then my eyes settled on the bottle of Dalmatian sage. We had a winner.
I'm afraid today's ingredients were not exactly measured, so please bear with me.
2 chicken breasts
2 T light olive oil
enough sliced onions to cover the bottom of a large frying pan
fine sea salt
freshly ground pepper
After heating the olive oil in the pan for about a minute on medium, I added the onions and let them cook until they started to turn translucent around the edges. I placed the chicken breasts on top of the onions, sprinkled sea salt, ground some pepper and gently shook the sage over everything in the pan. I covered the pan for about three minutes, then stirred everything and flipped the chicken, added more salt, pepper and sage and made a point of trying to keep the chicken on top of the onions as much as possible. Lather, rinse, repeat until onions are caramelized and juices from the chicken run clear.