Brown Butter Sage Chicken Food

5 MINUTE BROWN BUTTER CHICKEN AND CRISPY SAGE

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.

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.

SPAETZLE IN SAGE BROWN BUTTER

Steps:

• Bring large pot of salted water to boil.
• Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
• Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
• Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
• Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
• Divide among plates.
• Garnish with fresh sage.
• Optional: Sauteed 1 small onion diced in the butter.