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.


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


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)


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
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