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Since our move, I try to make dinner that will reheat well. Grumpy works a lot of late hours and when he gets home, what he eats needs to taste as good (or better) warmed up as it does when I first make it. (this was delish!!) I also look for easy to throw together recipe since I too work and by the time I get home, the last thing I want to do is spend the rest of the night in my kitchen – for the most part. This recipe was quick, easy, and flavorful. Defnintely something you should try!
Sauteed Chicken with Sage Browned Butter
Cooking Light Jan/Feb 2010 – recipe has been adapted to our needs and makes 2 servings
2-(6-ounce) skinless, boneless chicken breast halves, pounded thin
salt and pepper
1/4 cup all-purpose flour
1-1/2 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
Sprinkle pounded chicken breasts with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.
Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves and lemon.