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5
from 1 vote
Sauteed Chicken with Sage Browned Butter
Lightly coated with flour and sauteed in a skillet, this delicious chicken recipe is drizzled with a browned butter herbed lemon sauce for an easy and delicious dinner.
Course
Main Dish
Cuisine
American
Keyword
Sauteed Chicken with Sage Browned Butter
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
425.3
kcal
Author
Shelby Law Ruttan
Ingredients
2-
6-ounce skinless, boneless chicken thighs, pounded thin
½
teaspoon
salt
¼
teaspoon
black pepper
Cooking spray
¼
cup
almond flour
2
tablespoons
butter
½
cup
sage leaves
loosely packed
2
tablespoons
minced onion
1
teaspoon
chopped fresh thyme
2
tablespoons
lemon juice
Instructions
Sprinkle the pounded chicken breasts with salt and pepper.
Place flour in a shallow dish; dredge chicken in almond flour.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from the skillet and wipe the skillet clean.
Add butter and sage leaves to the skillet. Cook over medium heat until butter browns and sage is crispy.
Remove the sage from the skillet and set aside.
Add onions and thyme to the skillet and cook for 1 minute, until onions have softened.
Stir in the lemon juice and simmer for 30 seconds. Serve with chicken. Garnish with sage leaves and lemon.
Nutrition
Serving:
1
g
|
Calories:
425.3
kcal
|
Carbohydrates:
9.4
g
|
Protein:
27.4
g
|
Fat:
33.4
g
|
Saturated Fat:
11.4
g
|
Cholesterol:
143.4
mg
|
Sodium:
922.9
mg
|
Fiber:
5.9
g
|
Sugar:
1.3
g