Sauteed Chicken with Sage Browned Butter from Cooking Light Magazine, January/February 2011

By ebdonahue

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

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from takingonmagazines.com

Preparation

Step 1

Heat a large skillet over medium-high heat; coat with cooking spray. With each breast half between sheets of plastic wrap; pound to ¼-inch thickness. Sprinkle with salt and pepper, then dredge chicken in flour that has been put in a shallow dish. Add chicken to skillet and sauté for 4 minutes on each side or until done. Remove chicken from skillet; cover and keep warm.

Add butter and sage sprigs to the skillet and cook over medium heat until butter browns, watching it carefully. Discard sage (or freeze it for stock). Add shallots and thyme; saute for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.