Sautéed Chicken with Sage Browned Butter

Photo: John Autry; Styling: Cindy Barr

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

Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 11.1g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 41.1g
  • Carbohydrate: 13.1g
  • Fiber: 0.5g
  • Cholesterol: 122mg
  • Iron: 2mg
  • Sodium: 320mg
  • Calcium: 26mg

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. 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. 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.
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