Sautéed Chicken with Sage Browned Butter

By Kplmrm

Total: 25 minutes
Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)


Nutritional Information
Calories:326
Fat:11.1g (sat 6.1g,mono 2.8g,poly 0.9g)
Protein:41.1g
Carbohydrate:13.1g
Fiber:0.5g
Cholesterol:122mg
Iron:2mg
Sodium:320mg
Calcium:26mg

Ingredients

• 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)

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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.