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
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.
looks divine as usual!
Jenna
Thanks Jenna!
I have lots of sage so need to give this a go!
Really think you’ll enjoy it! 🙂
Sage, chicken and browned butter sauce says, YUM!!
It sure does, Cynthia! Yum indeed!
Kenley
Love sage – love this recipe. Thank you for posting Kenley!
Lindy
Thanks Lindy! Glad you like it!
Kenley
Ha! This gave me a hankering for chicken. Looks delicious! Wondering if I can recreate using coconut flour!
this does look delicious Kenley! 🙂 & I really like your picture too 🙂
Looks and sounds good! 🙂
OOh, sage browned butter sounds perfect for so many dishes! And my sage is in full bloom:) Thanks for the idea!