Pan-Seared Chicken with Butter-Sage Sauce 🍗
A simple, healthy meal that will elevate your cooking repertoire by a notch.
Pan-Seared Chicken with Butter-Sage Sauce 🍗
A simple, healthy meal that will elevate your cooking repertoire by a notch.
Open in Cookpad AppSteps
- 1
Salt the chicken breast generously at least 30 mins before cooking. This will draw out the excess moisture from the chicken breast, ensuring an even Maillard reaction later on.
- 2
Heat vegetable oil in a stainless steel skillet over medium-high heat. Right before cooking, pat the chicken dry with a paper towel.
- 3
Cook the chicken for approx. 4 mins on each side, or until fully cooked through.
- 4
Deglaze the pan with chicken stock, scraping the fond from the bottom of the pan until the stock is reduced by about half.
- 5
Lower the heat to low and add in cold butter and sage, emulsifying the sauce until creamy. Taste and season as you go.
The sauce is ready once it coats the back of your spoon and leaves a sharp smudge.
- 6
Smear a steak of the sauce on your plate and place the chicken, sliced into strips. You may optionally grate some Grana Padano on your chicken.
Serve with a salad of your choice. I mixed together some spinach, sliced red onions, capers and sliced cucumbers with a fresh lemon juice and extra virgin olive oil vinaigrette. Enjoy!
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