Sautéed Chicken with Sage Browned Butter

Sautéed Chicken with Sage Browned Butter


  • 4 (6-ounce) skinless, boneless chicken breast halves

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • Cooking spray

  • 1/2 cup all-purpose flour

  • 3 tablespoons butter

  • 2 sage sprigs

  • 1 tablespoon minced shallots

  • 1 teaspoon chopped fresh thyme

  • 2 tablespoons lemon juice

  • Fresh sage leaves (optional)


  1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness.

  2. Sprinkle with salt and pepper.

  3. Heat a large skillet over medium-high heat; coat with cooking spray.

  4. Place flour in a shallow dish; dredge chicken in flour.

  5. Add chicken to pan; sauté for 4 minutes on each side or until done.

  6. Remove chicken from pan.

  7. Add butter and sage sprigs to pan; cook over medium heat until butter browns.

  8. Discard sage.

  9. Add shallots and thyme; cook for 30 seconds.

  10. Add lemon juice; cook for 30 seconds.

  11. Serve with chicken. Garnish with sage leaves, if desired.

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