Sautéed Chicken with Sage Browned Butter

  • ButlerD Posted: 01/15/11
    Worthy of a Special Occasion

    Absolutely fantastic! This is hands-down one of my favorite CL recipes. The sauce was incredible. I made the recipe exactly as written and wouldn't change a thing. I entered the recipe in WW Recipe builder and came up with 7 points. I tried removing the flour, but the points didn't change, so.... I wouldn't change anything. The people who thought there was no flavor maybe didn't leave the sage in long enough. I would definitely serve this to guests!

  • nola0107 Posted: 01/15/11
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    This was just all right. The sage and brown butter sounded delicious and it looked beautiful when it was done. In the end I found that it just tasted like dull butter sauce with overpowering sourness from the lemon juice. I did leave the sage sprigs in the butter as long as I could with the hope that the sage flavor would really infuse into the butter-no such luck. I did everything according to the recipe except used dried thyme (the store was out of fresh). I did use fresh sage. I actually think in this case dried sage would have given more flavor. Served with mashed potatoes and steamed baby carrots and asparagus. Probably won't bother to try this again.

  • Jessie123 Posted: 02/01/11
    Worthy of a Special Occasion

    This was an excellent recipe. Easy to make and very flavorful. Really liked the sauce and the chicken cooked up fast (although still a few minutes longer then the recipe). I followed the directions exactly. I will be making this again.

  • molly17n Posted: 01/04/11
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    AMAZING!!!!!!! This is a recipe I know I will make over and over again. It's perfect for a weeknight meal or for impressing your friends and loved ones. I couldn't wait to eat it for lunch the next day. I've ready given this recipe to family and friends to try. I served this with wild rice mixed with dried cranberries and seasonal vegetables. I added a little vegetable stock to create more of a sauce and I didn't use flour- I personally don't enjoy chicken cooked like that. I'm almost certain that I'll be making this again next week for dinner! It's just so so good!!!!!

  • akdb69 Posted: 01/22/11
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    Wonderful flavor. It didn't make much butter sauce, but after drizzling it on the chicken, I realized that a little goes a long way. Don't substitute dried herbs. It definitely won't work in this recipe. I had to wait an extra week to make it while I waited for our store to get fresh sage!

  • bafinaire Posted: 01/06/11
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    Decent chicken recipe, didn't tweak anything. Would probably not make again, just nothing stood out at me as a keeper.

  • LauraFry Posted: 01/06/11
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    Easy! I used dry thyme not having fresh, but fresh sage leaves, and used more shallots, but 3 teenagers gobbled it up for a quick weeknight meal. Lemon made it, I think

  • katespeare Posted: 03/27/11
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    Absolutely delicious. Even my picky eater loved it. We used the fresh herbs and bought the thin chicken cutlets, no no pounding necessary. We use the sage and thyme a lot in other recipes, so I can see this being in the regular rotation. Easy and fun to cook.

  • Bethychka Posted: 01/17/11
    Worthy of a Special Occasion

    AMAZING!!!! I just made this for dinner and it was so easy and so good. It was just me tonight so I cut the recipe in half (still used about a Tbsp of shallots though) and will eat the leftovers tomorrow. I think this just entered into my top 3 CL recipes, and that's saying a lot because I LOVE Cooking Light. I will definitely be making this for my fiance when he gets home next week! I usually like to double the sauce in recipes as I like extra, but this one really doesn't need it. It obviously doesn't make a lot with just 3 Tbsp of butter (1 1/2 for me) but it's just enough to spread over the chicken and has so much flavor.

  • Young4ever Posted: 01/04/11
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    Absolutely delicious. The combination of sage, shallots, and lemon juice was amazing!

  • ck2boys Posted: 01/17/11
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    This was delicious. I already had the thin chicken breasts, so I did not need to pound. The sage sprigs add a wonderful flavor to the butter with the shallots.

  • JulzChicago Posted: 03/08/11
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    This was my first experience with browned butter. I didn't feel like buying fresh sage plus I'm not in love with the flavor anyways (tastes too much like a tree or something) so I used dried oregano instead. I think my pan was a little burned from the chicken so it's possible that my browned butter was a little too browned and slightly bitter. I actually put a little more lemon juice than the recipe called for and at first, it was waaay too lemony when I tried just the sauce by itself, but I felt like combined with the chicken, the sauce mellowed out. I can see how some people thought the lemon flavor may be over-powering, though. I served this chicken with a salad that combined cherry tomatoes, chickpeas, basil, red onions and balsamic vinaigrette. A decent chicken recipe, but nothing to write home about.

  • lostiniowa3 Posted: 01/15/11
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    Easy enough to make, but too lemony. The lemon overpowered the sage and thyme. If I made it again, I would definitely cut the lemon juice amount in half

  • LRab2010 Posted: 02/06/11
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    I followed the recipe exactly and the dish came out very good. However, cleaning my pan afterwards is torture. I used a stainless steel skillet. Should I have used a non-stick skillet? Should I have put oil in the pan with the chicken? My pan is totally black and nearly impossible to clean. Does the word "sautee" automatically mean "put oil in the pan"?

  • Rebecca111 Posted: 01/13/11
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    This was an excellent meal and it was easy to make! The flavors were absolutely fantastic! I used some of the leftover chicken and some cheddar cheese to make a panini sandwich the next day for lunch which was delicious as well. I will definitely be making this again!

  • Mammaberry8 Posted: 03/15/11
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    This was one of the best boneless chicken breast recipes I have ever tried. Simple and easy. My kids walked out into the kitchen and were like mmm mmm smells like Thanksgiving! Delicous!

  • Samsublime Posted: 05/08/11
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    This gets extra points because it was very easy and I had all the ingredients in the house. I made it exactly as shown except I added a little olive oil to the pan partway through cooking the chicken. I served it with orzo mixed with parmesan and green onions and it went together well. I'd make it again.

  • lksmithnj Posted: 05/11/11
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    As with many other CL recipes and following several other reviewers, I made a few minor adjustments, but overall this is a really amazing recipe and one that we'll be making many times in the future. Try adding a little olive oil when you saute the chicken; it tends to dry out very quickly and stick to the skillet. (I use All-Clad and the evoo fixes the problem.) Also, make sure to leave the sage sprigs in the butter for a long time to develop the flavor, don't rush it. Other reviewers: If you think you're short on sauce, try adding a TBSP or two of chicken broth to the browned butter. It works. This is a very flavorful chicken with excellent texture (I buy mine at the butcher, is that why?) and works very well with a plain green veggie and fingerling potatoes with chives & tarragon from Epicurious. We really love it and would not hesitate to serve it to guests. Seems like it would double or triple easily.

  • nomich Posted: 04/25/11
    Worthy of a Special Occasion

    Yum! I used the largest sprigs of sage (probably eight inches tall) in the bunch and squeezed the juices they had soaked up before removing them from the pan to maximize the sage flavor. The chicken did take a few minutes longer to cook than the recipe calls for. I returned the chicken to the pan at the end to coat it with the sauce and it was just enough. Very simple and quick, a keeper!

  • Beth10 Posted: 06/04/11
    Worthy of a Special Occasion

    This was a very good and very simple recipe. I noticed others said the chicken stuck to the pan, so I used a nonstick skillet and had no problems. I think the trick is to make sure the pan heats first before you spray it. I did add a little more spray when I turned the chicken just to be safe. I cooked it exactly 4 minutes per side and it was perfect...nice and tender and done perfectly. I will admit there were a few parts that looked like they got too browned in the pan (blackened?), but I was pleasantly surprised that there was no burned taste at all and with the sauce, the chicken looked fine. I was worried it would look burned (even though it wasn't) and it definitely did not. While I usually go with filet mignon for a special occasion, I would definitely serve this for dinner guests who don't eat red meat. The browned butter orzo from CL's chicken milanese menu is a perfect side dish.

  • LUVSML Posted: 01/15/12
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    Our family loved this chicken dish. I used fresh sage and fresh thyme. Since some reviewers mentioned that they didn't taste the sage flavor in the butter sauce, I tasted the butter sauce as I was making it and since I couldn't taste the sage much, I added dried sage to taste and I think that really helped. I don't think the fresh sage is critical to this recipe. I did really like the fresh thyme. When the fresh thyme and shallots were added, the butter sauce smelled so good. I think the lemon juice was perfect too. Don't overcook the chicken. I served with four cheese rice and asparagus. Yum - can't wait to make it again!

  • sarahhsia6 Posted: 04/23/12
    Worthy of a Special Occasion

    My husband wanted more! He walked in from work saying he wasn't hungry and practically licked the plate clean! A definite repeat! The only thing I did differently was used whole wheat flour instead of all purpose. I'm stuffed and could eat more!

  • Dominique90 Posted: 09/20/12
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    This recipe was absolutely delicious and quick to make as well. Flavours are good and strong, and the recipe makes a big serving suitable for lo-carb dieting. I have made this a weeknight staple.

  • jmeleeS Posted: 01/16/13
    Worthy of a Special Occasion

    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!

  • ktleyed Posted: 01/23/13
    Worthy of a Special Occasion

    Quick, easy and delicious. Plus hubby and kids loved it. I used dried thyme too and it was fine. Served with roasted Dijon asparagus and brown rice. Will go in the rotation.

  • Lookingtocook Posted: 12/16/12
    Worthy of a Special Occasion

    I did use dried sage and thyme...had no shallots...served with chunks of roasted sweet potatoes and sweet onion...broccoli side dish...meal was a nice change of pace...

  • amerie212 Posted: 09/02/13
    Worthy of a Special Occasion

    Just made this dish and it was amazing, definitely making it again.

  • Kellbellem Posted: 09/26/13
    Worthy of a Special Occasion

    This was really cooked up fast and was delicious! I didn't change a thing!

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