Sautéed Chicken with Sage Browned Butter

Sauteed Chicken with Sage Browned Butter Recipe
Photo: John Autry; Styling: Cindy Barr

The full-bodied flavor of sage browned butter dresses up classic sautéed chicken.

Yield:

4 servings (serving size: 1 breast half and 1 tablespoon sauce)

Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 326
Fat 11.1 g
Satfat 6.1 g
Monofat 2.8 g
Polyfat 0.9 g
Protein 41.1 g
Carbohydrate 13.1 g
Fiber 0.5 g
Cholesterol 122 mg
Iron 2 mg
Sodium 320 mg
Calcium 26 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
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)

Preparation

1. 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.

2. 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.

Julianna Grimes,

Cooking Light

January 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note