Tuesday, December 31, 2013

SAUTEED CHICKEN WITH SAGE BROWNED BUTTER

4 (6-oz each) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
Nonstick olive or canola oil cooking spray
1/2 cup white whole-wheat flour
3 tbsp butter
2 fresh sage sprigs
1 tbsp minced onion
1 tsp chopped fresh thyme
2 tbsp lemon juice
Fresh sage leaves for garnish, optional

Flatten each chicken piece to 1/4-inch thickness.  Sprinkle with the salt and pepper.

Heat a large nonstick skillet over medium-high heat; coat with cooking spray.

Place the flour in a shallow dish or pie plate and dredge chicken pieces through the flour.  Place chicken in the skillet and cook 4 minutes per side or until cooked through. Remove from the pan.

Add the butter and sage sprigs to the pan; cook over medium heat until the butter browns.  Remove and discard the sage.  Add the onion and thyme; cook 30 seconds.  Add the lemon juice; cook another 30 seconds.  Serve sauce with the chicken.


This is my version of a recipe I got a few years ago from a Cooking Light magazine.  I don't eat chicken but all my family loves it so I do have a lot of chicken recipes.

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