CHICKEN CUTLETS WITH LEMON SAGE BROWN BUTTER SAUCE

By Clarabell

Ingredients

• 2 T olive oil
• 4 chicken breast cutlets (pounded to 1/4 inch thick)
• 1/2 c all-purpose flour
• 6 T butter
• 8-10 sage leaves
• 1/2 lemon (juice)
• Kosher salt and freshly ground black pepper

Preparation

Step 1

In large saute pan, add the olive oil and place over medium-high heat.

In a baking dish, add the flour and season with salt and pepper. Dredge each chicken cutlet in flour, shake to remove any excess and place in hot pan. Cook for 3-4 minutes. Flip chicken and add the butter and sage to the pan. Allow the butter to melt and turn slightly brown. Add the lemon juice and bring to a simmer. Saute the chicken until golden brown on both sides and cooked through in the middle, about 8 minutes total. Remove chicken to plate and spoon some of the sauce over the chicken.