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Location: Texas, United States

Friday, January 21, 2011

Sauteed Chicken With Sage Browned Butter

Cooking Light. We used thin chicken breasts so we didn't have to pound it.

* 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)


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.



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