I was looking through new recipes to try to find something using chicken. I came across this recipe that used sage. I planted a sage plant a few years ago and it is getting HUGE! It keeps coming up year after year and needs no care. (I highly recommend planting one!) We loved this dinner and it is really quick and easy! The sage flavor is reminiscent of Thanksgiving turkey - and the lemon juice brightens it all. mmmmm!
Sauteed Chicken with Sage Browned Butter
from Cooking Light Magazine Jan 2011
4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
cooking spray
1/2 c all-purpose flour
3 TBSP butter
2 sage sprigs
1 TBSP minced shallots (I used green onions)
1 tsp chopped fresh thyme (is sprinkled in some dried thyme)
2 TBSP lemon juice (I used the juice from 1 whole lemon)
Fresh sage leaves (optional)
Place each breast half between 2 sheets of plastic wrap (or a gallon zip-lock bag -open ended), 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, 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 (scraping up all the good browned bits on the bottom of the pan). Serve with chicken. Garnish with sage leaves, if desired.
from Cooking Light Magazine Jan 2011
4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
cooking spray
1/2 c all-purpose flour
3 TBSP butter
2 sage sprigs
1 TBSP minced shallots (I used green onions)
1 tsp chopped fresh thyme (is sprinkled in some dried thyme)
2 TBSP lemon juice (I used the juice from 1 whole lemon)
Fresh sage leaves (optional)
Place each breast half between 2 sheets of plastic wrap (or a gallon zip-lock bag -open ended), 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, 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 (scraping up all the good browned bits on the bottom of the pan). Serve with chicken. Garnish with sage leaves, if desired.
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