I needed something to serve with the Asparagus Soufflé and this chicken paired nicely with it. As usual, I changed a few things in the recipe, but it was still simple and very flavorful. The sage brown butter sauce... so good!!
Sautéed Chicken with Sage Brown Butter
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots (I didn’t have shallots, so I used onion)
1 teaspoon chopped fresh thyme (I used lemon thyme)
2 tablespoons lemon juice
Fresh sage leaves (optional)
1. Place each breast half between two sheets of plastic wrap; pound to 1/4-inch thickness (I used thin-cut breasts instead and skipped this step). Sprinkle with salt and pepper.
2. Heat a large skillet over medium-high heat; melt 2 tbsp. butter. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4-5 minutes. add another 2 tbsp. butter before flipping the chicken and cook another 5 minutes or until done. Remove chicken from pan.
3. Add 3 tablespoons 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.
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