Brown Butter Sage Chicken Recipes

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BROWN BUTTER SAGE CHICKEN



Brown Butter Sage Chicken image

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

4 boneless skinless chicken breasts
24 leaves fresh sage
4 tablespoons unsalted butter
to taste kosher salt
to taste fresh ground pepper

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 BROWN BUTTER CHICKEN AND CRISPY SAGE



5 Minute Brown Butter Chicken and Crispy Sage image

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

1 lb boneless skinless chicken breast
salt and pepper
1/2 cup fresh sage leaf
1 1/2 tablespoons butter

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

FETTUCCINE WITH BROWN BUTTER AND SAGE



Fettuccine with Brown Butter and Sage image

Provided by Janet Fletcher

Categories     Dairy     Pasta     Sage     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 5

1 8.8-ounce package dried egg fettuccine (such as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving

Steps:

  • Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
  • Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

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  • 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.
  • Add 2 tablespoons butter and 2 tablespoons olive oil to a large skillet set over medium-high heat. When butter melts, add the chicken and saute for 2-3 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside.
  • 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.
  • 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.

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