Sage Brown Butter Chicken

5 from 1 vote

A simple yet elegant dish with tender chicken breaded with almond flour and cooked in a sage-infused brown butter. The nutty flavors of the brown butter complement the savory chicken, creating a comforting meal that's easy to prepare and full of favor in less than 30 minutes.

Course Main Dish

Cuisine American

Keyword sage brown butter chicken, Sauteed Chicken with Sage Browned Butter

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 395kcal

Author Shelby Law Ruttan

Equipment

Ingredients

12 ounces 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 almond flour in a shallow dish; dredge chicken in almond flour.
Heat olive oil in a large skillet over medium-high heat. Add breaded chicken to hot skillet and sauté for 4 minutes on each side or until internal temperature of thickest part of the chicken reaches 165 degrees F. Remove chicken from the skillet and wipe the skillet clean.
Add butter to the skillet and melt until bubbly. Place sage leaves in the butter and fry medium heat until butter browns and sage is crispy. Remove the sage from the skillet and set aside.
Add onions and thyme to the browned butter and cook for 1 minute, until onions have softened. Stir in the lemon juice the brown butter mixture and simmer for 30 seconds. Serve sage sauce over top of fried chicken. Garnish with crispy sage and lemon zest..

Nutrition