Saturday, May 14, 2011

Sautéed Chicken with Sage Browned Butter

My boss shared this recipe with me, it sounded delicious, so I passed it along to Nick and he made it the other night. It was pretty darn good, but I would almost double the recipe so that there would be enough browned butter sauce to pour over some rice along with the chicken. Yummm. 

4 (6-oz) skinless, boneless chicken breast halves, pounded thin
1/4 tsp salt
1/4 tsp black pepper
Cooking spray
1/2 cup all-purpose flour
3 tbsp butter
3 sage sprigs
1 tbsp minced shallots
1 tsp chopped fresh thyme
2 tbsp lemon juice
Fresh sage leaves (optional)

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper.
2. Place flour in a shallow dish; dredge chicken in flour. 
3. Heat a large skillet over medium-high heat; coat with cooking spray. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.
4. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired. Enjoy!
Recipe adapted from:

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