Best SautÉed Chicken With Sage Browned Butter Recipes

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

SAUTEED CHICKEN WITH SAGE BROWNED BUTTER

Steps:

• Sprinkle the pounded chicken breasts with salt and pepper.
• Place flour in a shallow dish; dredge chicken in almond flour.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
• Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from the skillet and wipe the skillet clean.
• Add butter and sage leaves to the skillet. Cook over medium heat until butter browns and sage is crispy.
• Remove the sage from the skillet and set aside.
• Add onions and thyme to the skillet and cook for 1 minute, until onions have softened.
• Stir in the lemon juice and simmer for 30 seconds. Serve with chicken. Garnish with sage leaves and lemon.

SAUTEED CHICKEN WITH SAGE BROWNED BUTTER RECIPE

Steps:

• Preparation 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. 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

BROWN BUTTER SAGE CHICKEN

Steps:

• Clean chicken breasts of any remaining fat or gristle.
• Rinse chicken and pat dry.
• Heat large skillet over medium heat.
• Add butter to pan and cook until it stops bubbling.
• Add chicken to pan and saute until browned on first side.
• When chicken is flipped add sage leaves to pan.
• When chicken is browned on both sides and sage is getting crisp, check to make sure chicken is 165 degrees internal temp.
• If chicken needs addition cooking time, finish in oven at 350 degrees until internal temperature of 165 degrees is reached.
• Serve with side dish and pour browned butter and sage over chicken.