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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.