I make a pasta dish with fresh sage that my family absolutely LOVES called Penne With Brown Butter & Sage (a total cheat meal). I decided to try and create a sage dish with chicken … and let me tell you… it is delish!
I used 8 chicken cutlets (I have 3 hungry cavemen to feed …) and one stick of butter with a swirl of grapeseed oil. I wholeheartedly believe that cooking is an art form, so measurements are really not important to me…. I do a lot of “a little bit of this and a little bit of that” … exact measuring is for baking in my opinion, because baking is a science. Below is a guideline, 2 chicken breasts to 2 tablespoons of butter and a drizzle of grapeseed oil.
My men wanted to eat this meal with pasta, so while the chicken and sage was cooking and browning, I boiled water and made a pound of Dreamfields Pasta (low glycemic pasta). I ate the chicken alone and my hubby and boys ate it over the pasta. Just to be clear – the addition of pasta makes this a CHEAT MEAL!
2 boneless, skinless chicken breasts
1/2 cup fresh sage leaves
2 tablespoons butter
salt and pepper to taste
- Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
- Melt butter and grapeseed oil in a large skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage leaves over the chicken.
- Cook the chicken on one side without moving until you think its becoming golden brown (approximately 5 minutes). Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.
- I cooked the chicken until it all edges were golden brown and the sage leaves crispy (approximately 15 minutes).
- Sprinkle with Parmesan cheese (optional) and serve alone or over Dreamfields pasta and enjoy!
Here’s what the chicken over pasta looks like: