Posted by: timscooking | February 23, 2010

Chicken with Brown Butter and Sage

I’m always looking for new ways to dress up boneless skinless chicken breasts. This is a simple dish based on a number of Italian dishes that use sage brown butter as a sauce for heavier pastas like ravioli or gnocchi.  I split a single chicken breast to make two thin pieces. I then used flour, egg, and seasoned bread crumbs to coat the chicken. Since they are thin, the chicken breasts will take only about 3 minutes to cook through on each side in a skillet on medium heat. Be careful not to burn the coating, if it seems to be getting too dark, turn down the heat!  

For the sauce, I melted 4 tablespoons of butter in a low skillet and then added eight sage leaves to the pan. Keep the pan on low and stir occasionally until the butter begins to brown and the sage starts to crisp.  Remove from the heat, plate the chicken and divide the butter and sage leaves between the plates. It took me about 15 minutes total, including the prep time to complete the dish.

I served this with a simple celery salad made with thinly sliced celery, chopped egg and shards of parmesan cheese dressed with two teaspoons of lemon juice (a half of a lemon) and a drizzle of olive oil. I also made some orzo and combined that with some toasted pine nuts and chopped parsley.



  1. Sounds delicious. Do you deliver? To MSU fans?

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