Brown Butter Sage Skillet Chicken
Simple and delicious, brown butter sage skillet chicken is the ultimate weeknight comfort food.
Ingredients
- 4 boneless, skinless chicken breasts sliced or pounded thin
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 6 Tablespoons unsalted butter divided
- 2 Tablespoons extra virgin olive oil
- 1/3 cup fresh sage leaves a generous handful
- juice of 1/2 lemon use the other half for serving as wedges
- 1/2 cup white wine or low-sodium chicken broth
Instructions
- Season both sides of the chicken breasts generously with salt and pepper. Place the flour in a shallow bowl or plate, then dredge each piece of chicken through it to form a light coating, shaking gently to remove any excess.4 boneless, skinless chicken breasts, kosher salt and black pepper, 1/4 cup all-purpose flour
- Add 2 Tablespoons of the butter and 2 Tablespoons olive oil to a large skillet set over medium-high heat. When butter melts, add the chicken and sauté for 2-4 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside.6 Tablespoons unsalted butter, 2 Tablespoons extra virgin olive oil
- Add remaining 4 Tablespoons butter to the skillet. When butter has melted, add sage leaves. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma. Remove sage to a paper towel-lined plate, leaving butter in the skillet.1/3 cup fresh sage leaves
- Add lemon juice and wine or broth to the skillet. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired. When the sauce is slightly thickened, return chicken to the skillet to warm through, then top with sage, garnish with additional lemon wedges, and serve.juice of 1/2 lemon, 1/2 cup white wine or low-sodium chicken broth
Notes
- Cooking time for the chicken will depend a lot on how thickly it is sliced. A very thick chicken breast will take way too long to cook in a skillet and is prone to drying out on the outside before the inside reaches a safe temperature. For best results, either buy chicken breasts that are already labeled "thin-sliced" or grab your sharp chef's knife and slice thick chicken breasts right through the middle so you get two thinner pieces, which will cook more beautifully and more quickly.
Nutrition Estimate
Calories: 403 kcal, Carbohydrates: 8 g, Protein: 25 g, Fat: 27 g, Saturated Fat: 13 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 117 mg, Sodium: 135 mg, Potassium: 481 mg, Fiber: 1 g, Sugar: 0.4 g, Vitamin A: 716 IU, Vitamin C: 2 mg, Calcium: 59 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!