Thursday, January 27, 2011

Sauteed Chicken with Sage Brown Butter

This Cooking Light recipe is a nice chicken dish that pairs well with with mashed potatoes and vegetables.


Recipe Notes

You can do the pounding yourself, but I would recommend having your butcher turn a couple of chicken breast halves into cutlets for you. It will save you a bunch of time.

Nutritional Information (per serving - serves 4)

326 calories - 11.1 g. fat - 41.1 g. protein - 13.1 g. carb - 0.5 g. fiber


  • 4 six-oz. boneless, skinless chicken breast halves (I recommend premade cutlets from your butcher)
  • Salt & pepper to taste
  • 1/2 c. all-purpose flour
  • 3 tbsp. butter
  • 2 sage sprigs
  • 1 tbsp. minced shallots
  • 1 tsp. chopped fresh thyme (I used dried)
  • 2 tbsp. lemon juice (1-2 small lemons)
  • Fresh sage leaves (optional)


1. If pounding yourself, place each chicken breast between two sheets of plastic wrap and pound to 1/4 inch thickness.

2. Sprinkle with salt and pepper.

3. Heat a large skillet over medium-high heat and coat with cooking spray.

4. Place flour in a shallow dish and dredge chicken breasts in flour.

5. Add chicken to pan and saute for approximately four minutes per side or until done. Remove chicken from pan.

6. Add butter and sage sprigs to pan. Cook over medium heat until butter is browned. Discard sage.

7. Add shallots and thyme, cook for 30 seconds. Add lemon juice and cook for 30 more seconds.

8. Serve sauce with chicken.

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