ArrowDownFill 1arrow-small-lineFill 1GroupStaff FaveGroupClose IconEmailLike Cooking Light on FacebookShapePage 1 Copy 3Page 1 Copy 2Grid IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Chicken with Sage Browned Butter

Photo: John Autry
Total time 25 mins
Yield

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

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)

Nutrition Information

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

How to Make It

  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.