Tuesday, April 5, 2011

Sauteed Chicken with Sage Browned Butter

This was an excellent recipe. It was easy to make and very flavorful.  The butter sauce is great! Don't substitute dried herbs. It definitely won't work in this recipe. 

4 skinless, thinly sliced boneless chicken breast halves
black pepper
olive oil for cooking
  1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
2 tablespoons red onion
1-2 teaspoon chopped fresh thyme
1 tablespoon lemon juice

Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 1 tbsp olive oil (you will need to add more as you flip the chicken). Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; saute for 4 minutes on each side or until done. Remove chicken from pan.

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. Pour over chicken.

Source: Cooking Light, January 2011
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