Sauteed Chicken With Sage Browned Butter Food

SAUTEED CHICKEN WITH SAGE BROWNED BUTTER

Steps:

• Sprinkle the pounded chicken breasts with salt and pepper.
• Place flour in a shallow dish; dredge chicken in almond flour.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
• Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from the skillet and wipe the skillet clean.
• Add butter and sage leaves to the skillet. Cook over medium heat until butter browns and sage is crispy.
• Remove the sage from the skillet and set aside.
• Add onions and thyme to the skillet and cook for 1 minute, until onions have softened.
• Stir in the lemon juice and simmer for 30 seconds. Serve with chicken. Garnish with sage leaves and lemon.

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.