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#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

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


Sauteed Chicken With Sage Browned Butter


Deadline for photos and comments on Instagram is 6 p.m. March 16. Tag them #CookClub.


4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1/2 cup all-purpose flour

3 tablespoons butter

2 sage sprigs

1 tablespoon minced shallots

1 teaspoon chopped fresh thyme

2 tablespoons lemon juice

Fresh sage leaves (optional)

Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; saute for 4 minutes on each side or until done. Remove chicken from pan.

Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Serves 4.

Source: Cooking Light



Broccolini With Almonds


Deadline for photos and comments on Instagram is 6 p.m. March 16. Tag them #CookClub.


1 tablespoon olive oil

1 teaspoon minced garlic

1/8 teaspoon red pepper flakes

1 bunch broccolini, trimmed and steamed until crisp-tender (see note)

1/3 cup toasted slivered almonds

1/2 teaspoon lemon zest

1/2 teaspoon fresh lemon juice

1/4 teaspoon kosher salt

In a small skillet over medium-high heat, add the oil. When the oil is hot, add the garlic and red pepper flakes, stirring frequently until garlic is tender, about 3 minutes. Add the steamed broccolini to a serving dish and pour in the oil mixture. Sprinkle with the almonds, lemon zest, lemon juice and salt; toss gently to coat. Serve immediately.

Note: The Tampa Bay Times tested this recipe with rapini rather than broccolini. Rapini has much more of a bite than broccolini. Regular broccoli could also be used.

Serves 4 as a side dish.

Source: Food Network

#CookClub recipe No. 12: Sauteed Chicken With Sage Browned Butter 02/28/14 [Last modified: Monday, March 10, 2014 5:07pm]
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© 2017 Tampa Bay Times


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