Sautéed Chicken with Sage Browned Butter

Sautéed Chicken with Sage Browned Butter
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  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Fresh sage leaves (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking spray
  • ½ cup all-purpose flour
  • 3 tablespoons butter
  • + 4 more ingredients
    • 2 sage sprigs
    • 1 tablespoon minced shallots
    • 1 teaspoon chopped fresh thyme
    • 2 tablespoons lemon juice

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...

View full recipe at SpringPad


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