Sautéed Chicken with Sage Browned Butter

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yield

4 servings (serving size: 1 breast half and 1 tablespoon sauce)

ByJulianna Grimes

January 2011

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

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)

Nutritional Information

Calories 326
Fat 11.1g
Satfat 6.1g
Monofat 2.8g
Polyfat 0.9g
Protein 41.1g
Carbohydrate 13.1g
Fiber 0.5g
Cholesterol 122mg
Iron 2mg
Sodium 320mg
Calcium 26mg

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.