5 Minute Brown Butter Chicken And Crispy Sage Food
5 MINUTE BROWN BUTTER CHICKEN AND CRISPY SAGE
Make and share this 5 Minute Brown Butter Chicken and Crispy Sage recipe from Food.com.
Provided by Paris D
Categories Chicken Breast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
- Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.
- Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.
- Serve with your favorite side dish, make quesadillas, or add to pasta.
Nutrition Facts : Calories 335.1, Fat 14.5, SaturatedFat 6.8, Cholesterol 168.2, Sodium 339.4, Protein 48.3
BROWN BUTTER SAGE CHICKEN
Make and share this Brown Butter Sage Chicken recipe from Food.com.
Provided by A Teichner Home Chef
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 236.3, Fat 14.6, SaturatedFat 8, Cholesterol 106, Sodium 138.4, Protein 25.2
5 MINUTE BUTTER CHICKEN
A very quick, easy and oh so tasy chicken dish that you can prepare in the shortest time. By the timeyou've cooked your rice, this is ready and waiting to be gobbled up :) Don't be fussy about quantities, you can vary all to suit your taste, especially with the cream
Provided by Kiwi Chef Mary
Categories Curries
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all the spices (except garam masala) and toss through the chicken.
- Melt butter in skillet over medium high heat.
- Add onion and garlic and cook until soft.
- Add chicken.
- Stir until golden.
- Add tomato paste and garam masala.
- Stir in cream.
- Season and simmer for 5 - 8 minutes until rich and creamy.
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- Remove chicken from the fridge. You want it to sit out for 30 minutes prior to roasting. Preheat oven to 425 degrees. Make sure oven rack is on the middle level. Rinse the chicken on the inside and outside with cool water. Pat VERY dry with paper towels.
- Add 1 1/2 tablespoons butter to a small skillet. Heat over a medium-high heat. Once the butter begins to brown, swirl pan. Keep swirling pan until butter is a deep brown color and smells nutty. Set aside to cool.
- In a large bowl, mix 2 tablespoons softened butter with sage and 2 teaspoons pomegranate juice. Mix until combined. Use fingers to loosen the skin from the flesh of the breast. Spread the sage butter under the skin. Put the brussels sprouts and sweet potatoes in the empty bowl you used to mix the butter.
- Brush the entire chicken with brown butter. Season the entire chicken with two teaspoons of the salt. Place the chicken on a small baking sheet or roasting pan. (Make sure the rack is in the middle of the oven.) Tie the legs together with kitchen twine so the chicken cooks evenly. Tuck the wings underneath the chicken. Roast for 40 minutes.
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- Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
- Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.
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