You know what is mouth-watering delicious? Browned Butter Sage Anything. A few months ago I made Pumpkin Gnocchi with Browned Butter Sage and it was delectable, so I figured it was about time to bring the Browned Butter Sage back into business. This time though, I decided to up the protein with a chicken dish. Enter: Browned Butter Sage Chicken.
I served this dish with some red potatoes tossed in olive oil, garlic and some salt. We also had a mixed green salad with goats cheese, pecans and blackberry balsamic vinegar and olive oil dressing (my current salad obsession). What a dynamic trio!
Browned Butter Sage Chicken Recipe
4 skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp ground black pepper
1-2 Tbsp grapeseed oil (for cooking)
3 Tbsp butter
4 sage sprigs
1 tablespoon minced green onion
1 tsp dried thyme
2 Tbsp fresh lemon juice
Fresh sage leaves to garnish
Cut the chicken so that it is 1/4 inch thickness. (If you prefer to leave the chicken breast as is, it will take longer to cook through but it will taste awesome!). Sprinkle both sides of each chicken breast with salt and pepper. Heat a large skillet on medium-high heat and coat with grapeseed oil. Add chicken to pan and saute for 4 minutes on each side or until chicken is cooked through.
Remove chicken and place aside. Add butter and sage sprigs to the pan and cook over medium heat until the butter browns. Place the sage on chicken breast and add green onions and thyme to the butter mixture. Cook for 30 seconds and then add lemon juice and cook for another 30 minutes. Pour mixture over chicken breasts on platter and garnish with sage leaves.