Sauteed Chicken with Sage Brown Butter

   I love browned butter but we rarely have it in the house, as I'll eat just about anything if brown butter is poured over top of it.  I found a recipe for sage brown butter chicken and it was calling my name.  The dish is from Cooking Light so doesn't have a lot of butter in it, and seemed really easy to make so I tried it after work one day last week.

   The butter is added with shallots, sage, and lemon juice which really brighten the flavor of the browned butter and make it taste much lighter then it is.  It was a little bit nutty, a little bit tangy, and had a huge flavor to it.  Poured over top of browned chicken breast it was a great, easy chicken dish.  While my husband really enjoyed it, he thought this sauce would be really good over top of fish.  I loved it and will definitely be making it again.

Sauteed Chicken with Sage Brown Butter  (adapted from Cooking Light)

8 skinless, boneless, chicken breast tenders
1 t. salt
1 t. black pepper
1/2 c. flour
1 t. dried sage
1 T. olive oil
4 T. butter
8 sage leaves
1 shallot, minced
2 T. lemon juice

1.  Sprinkle the chicken breast tenders with salt and pepper.  Mix flour and dried sage in a short bowl.  Dredge the chicken through the flour and set on a plate.

2.  Heat 1 T. olive oil over medium high heat.  Add the chicken tenders and cook for 5 minutes each side or until the internal temperature is 170.  Remove to a plate and keep warm.

3.  In the same pan add butter and sage.  Cook until the butter browns.  Add in the shallots and cook an additional minute.  Add in lemon juice and continue cooking for 1-2 minutes.  Remove from heat and pour over chicken tenders.