Saturday, June 23, 2018
Cooking

#CookClub recipe No. 12: Sauteed Chicken With Sage Browned Butter

It seems like there's no end to our quest for chicken recipes. It's really our go-to protein.

But boneless, skinless breasts can be tasteless, despite their promise of being low-fat. Something must be done to elevate them past cardboard status.

#CookClub recipe No. 12 does just that. Sauteed Chicken With Sage Browned Butter is a little trendy (the browned butter) and a whole lot of easy. You can either pound boneless, skinless chicken breasts into thin, quick-cooking pieces or buy cutlets, which should still be pounded a bit. It's important that the pieces are thin enough to cook at 4 minutes per side or you might char the outside, leaving burned bits in the pan that you don't want incorporated into your sauce.

Sprigs of fresh sage cook in the browning butter, once the chicken is done. The finished product has a bit of a Thanksgiving accent, which I love. Here's another plus: The dish is done in less than 15 minutes. Amazing.

When I make it again, I might double up the butter sauce so that there's plenty to drape over the chicken.

This week, we're offering a #CookClub side dish, Broccolini With Almonds. The most difficult thing about this dish, other than finding broccolini, is toasting the almonds. I used rapini instead, which is peppery. A green vegetable looks lovely alongside the bronzed chicken.

I am eager to see how you'll make these recipes your own.

Join us online!

To participate in #Cookclub online, the key is to remember #CookClub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. The next recipe will be announced March 17 on tampabay.com.

Photos and comments of the Sauteed Chicken With Sage Browned Butter and the vegetable side dish are due by 6 p.m. March 16. Some of the photos and comments will be printed in the Tampa Bay Times Taste section March 19.

As part of the #CookClub conversation, join us from 7 to 8 p.m. most Thursdays for a live #CookClub chat on Twitter. The next chat is Thursday.

Have questions? Direct them to @RoadEats on Twitter and tag them #CookClub or email [email protected].

Comments
Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

By Katie WorkmanIsraeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, slightly less tiny balls of pasta. They make a great base for a side or salad. You can make the couscous according to...
Published: 06/22/18
Here’s the skinny on the ketogenic diet: What it is, how to follow it properly

Here’s the skinny on the ketogenic diet: What it is, how to follow it properly

It started with jugs of olive oil and cans of tuna, lots of it, which my husband hauled in one day and plunked on the counter. "That’s my lunch!"That was about three months ago, and every day since there has been a new entity in our house to consider...
Published: 06/20/18
Five ideas for rainbow-themed foods to serve at your Pride party

Five ideas for rainbow-themed foods to serve at your Pride party

More than 50,000 people are estimated to attend Pride weekend in St. Petersburg, which runs Friday to Sunday. (June is LGBTQ Pride Month.) Whether you plan to march in the parade or host your own smaller gathering, we’ve selected five rainbow-themed ...
Published: 06/20/18
My husband has been on the ketogenic diet for three months. Here’s how he does it.

My husband has been on the ketogenic diet for three months. Here’s how he does it.

This week I wrote about something with which I have become very familiar: the ketogenic diet. If you’re like, "Huh?" you are where I was three months ago, before my husband, Phil, embarked on the weight-loss regimen. The keto diet is a high-fat, low-...
Published: 06/19/18
Updated: 06/20/18
A perfect pick for dessert

A perfect pick for dessert

America’s Test KitchenIt might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tos...
Published: 06/19/18
Everything you need to know about marinating meat

Everything you need to know about marinating meat

For a lot of home cooks, marinating meat is almost as automatic as cooking the meat itself. Douse the meat in some kind of flavored liquid, pop it in the refrigerator overnight and cook it the next day.Seems straightforward enough, but there are reas...
Published: 06/19/18
Taste test: Chocolate chip cookies

Taste test: Chocolate chip cookies

When we started seeing ads for Nestle Toll House cookies already baked and prepackaged, I knew it was time for our tasters to get involved. They are cookie lovers, and one even has his own cookiemaking business. We found the Nestle brand and had hope...
Published: 06/18/18
Take grilled potatoes to another level with garlic and rosemary

Take grilled potatoes to another level with garlic and rosemary

By AMERICA’S TEST KITCHENGrilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic. Unfortunately, we found it was difficult to add enough flavor to plain grilled potatoes. Coating the potatoes with...
Published: 06/13/18
Recipe for Stuffed Beef Burgers

Recipe for Stuffed Beef Burgers

Hidden inside these tame-looking burgers is a smoky and spicy blend of bacon, chipotle, cheese and something unexpected: pepperoni. Because the ground beef part of these burgers is patted fairly thin, there’s less of a chance you’ll undercook it. For...
Published: 06/13/18
How to cook eggs for dinner: shakshuka, carbonara and more

How to cook eggs for dinner: shakshuka, carbonara and more

Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad ways, ...
Published: 06/12/18