Receta Browned Butter Chicken with Sage
Browned Butter Chicken with Sage
By the time you are reading this, I should be on a plane headed to Portland, Oregon. I am attending my first Fitbloggin event.
I am super excited to be attending and when I return I will write a recap of the conference for everyone.
What I have learned throughout these past two years of blogging is that I can eat just about anything I want. What is important to remember is portion control as well as minimizing the amount of fats used in cooking.
Take this incredible Browned Butter Chicken with Sage that I made. I used real butter to make it, but I only used 3 Tablespoons to make the browned butter.
I didn’t use fake butter or any kind of unnatural product.
Browned Butter Chicken with Sage
I usually buy thin sliced breasts so I don’t have to pound them.
Author: Marlene Baird
Serves: 4
Ingredients
- 16 ounces boneless skinless chicken breasts, pounded thin
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon shallots, diced really small
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
Directions
Sprinkle 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, if desired.
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The sage adds an earthy flavor with a hint of lemon. To enhance that I add more lemon juice.
I served this with roasted lemon pepper asparagus.
It was definitely flavorful and still only 4 PP per serving.
So think of me these next couple of days and know that I am learning about fitness and blogging all at the same time.
Stay Healthy!
Marlene