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.