Instructions: Remove skin from chicken; debone if desired. In large skillet, heat oil over medium heat; cook chicken and pinch each of salt and pepper, turning once, for 5-7 minutes or until lightly browned. Remove to plate; cover and keep warm.

Add onion, garlic and carrot to pan; cook, stirring, for about 5 minutes or until onion starts to turn golden. Stir in lemon rind, sage and remaining salt and pepper; cook for 1 minute.

Stir in tomato and chicken stock, stirring to deglaze pan. Bring to boil.

Reduce hat and return chicken to pan; cover and simmer for 15 minutes, turning chicken once. Stir in lemon juice; cook, uncovered, for 5-10 minutes or until chicken is no longer pink inside. Serve with pan juices.

Garnish with sage leaves and lemon slices.

Serve with fluffy rice and lightly sauted zucchini.

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