Impromptu Entertaining: Sautéed Chicken with Sage Browned Butter

 

After making Browned Butter Sauce to go with ravioli, I knew it was just the beginning of a beautiful sauce friendship!  Sage Browned Butter is the most common variety of this versatile sauce.  This dish makes a great last minute entertaining menu item — especially if keep a bit of sage growing in your garden (easy to grow and can work well in containers too).

Sautéed Chicken with Sage Browned Butter — modified from Cooking Light Magazine

• 4 chicken breasts, skinless and boneless
• Kosher salt, to taste
• Cracked black pepper, to taste
• Cooking spray
• 1/2 cup flour
• 3 4 Tbs butter
• 2 sprigs fresh sage
• 1-2 Tbs shallots, minced
• 1 tsp fresh thyme, finely chopped
• 2 Tbs lemon juice

Place each chicken breast in a separate plastic ziplock bag, or between two sheets of plastic wrap.  Pound out to 1/4 inch thick.  Sprinkle each side with kosher salt and cracked pepper.

Heat a large skillet over medium-high heat, coat with cooking spray.

Place flour in a shallow dish and dredge chicken in the flour.  Add chicken to the pan and sauté for 4 minutes on each side, or until done.  Remove from pan.

Add butter and sage sprigs to pan.  Cook over medium heat until butter browns.  Discard sage.

Add shallots and thyme, cooking for 1 minute.  Add lemon juice and cook for 30 seconds.

Serve over chicken.  Garnish with sage leaves, if desired.

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