3 years ago
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Sauteed Chicken with Brown Butter Sage Sauce
I love brown butter and sage sauce! I've only had it on ravioli, and that mix of cheese, butter and pasta just isn't that good for me. This looks like a very tasty substitute! 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. Recipe and photo via cookinglight.com
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