The full-bodied flavor of sage browned butter dresses up classic sauteed chicken in this 25-minute supper.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
How to Make It
Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.
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.
Made this dish last night for a quick dinner, and it was excellent! It's very reminicent of the grilled lemon and sage chicken (another C.L. recipe) that I adore in the warmer months. It cooks up in about 30 minutes total; I just cut two chicken breasts in half lengthwise and didn't bother pounding out, so I needed bit longer cook time. A few changes: 1) I used a little olive oil in the pan in lieu of the cooking spray; 2) I did not remove the fresh sage or thyme in the butter sauce; I left in for more flavor & 3) Returned the chicken to the pan to glaze a bit with the sauce in lieu of spooning over top. All in all, we really enjoyed this dish and I'll definitely be making again and again given it's ease and great flavors. I would say that the fresh herbs are a must in this one and serve with simple sides (i.e. - seasoned roasted asparagus) to let the chicken shine. Enjoy!
What can I say? My SO loved it and requested we have at least once a week. So easy it made the "I don't feel like cooking" day menu. Of course being me I didn't have all the ingredients (spices) so it's not really the same recipe however I can only imagine how much the spices would have added 😍