Total Time
25 Mins
4 servings (serving size: 1 breast half and 1 tablespoon sauce)

The full-bodied flavor of sage browned butter dresses up classic sauteed chicken in this 25-minute supper.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

jmeleeS's Review

January 16, 2013
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!

Dominique90's Review

September 20, 2012
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.

VioKun's Review

January 19, 2014

JulzChicago's Review

March 08, 2011
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.

JennieL's Review

January 31, 2014

LRab2010's Review

February 06, 2011
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"?

Young4ever's Review

January 04, 2011
Absolutely delicious. The combination of sage, shallots, and lemon juice was amazing!

ktleyed's Review

January 23, 2013
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.

bafinaire's Review

January 06, 2011
Decent chicken recipe, didn't tweak anything. Would probably not make again, just nothing stood out at me as a keeper.

Rebecca111's Review

January 13, 2011
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!