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Sunday, January 30, 2011

Sauteed Chicken with Sage Brown Butter AND GARLIC KNOTS

So I know the sauce looks kind of gross in this but it is DELICIOUSDELICIOUSDELICIOUSDELICIOUS.

This is a recipe out of the latest issue of CL and it is soooooooooooooo worth making.  Chicken pounded out into thin cutlets cook so easy, and the sauce was a piece of cake.  CL also provided instructions for how to make browned butter without ruining it, so check out this month's issue if you're interested.  Ahh butter.  I'm a little sad just thinking about this because it was so good.

We didn't make any changes to the recipe.  We served it with garlic knots, another CL recipe and a carrot puree from southern living. 

Now for a little on the garlic knots.  This was our first attempt at knots, so we struggled a little with the shape of them. We made several different 'designs' to see which we liked the best.  Pictured above is the knot, but we found them to be the tastiest when rolled into a pinwheel.  The recipe has you saute garlic, brush the bread with the garlic and sprinkle with chives and Parmesan. However, using the pinwheel shape allows you to tuck in all of the chive and Parmesan goodness.  If you use the knot design, sometimes these pieces can fall out.  They were definitely worth making, but next time we'll be sure to make all of them in a pinwheel design.

As of today's post 11 people gave the chicken an average rating of 4 out of 5.  I would give it a 5, it's so easy and tasty.

Sauteed Chicken with Sage Brown Butter

Recipe by Julianna Grimes, Cooking Light, January 2011

Total: 25 minutes
Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)


  • 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)


1. 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; sauté for 4 minutes on each side or until done. Remove chicken from pan.
2. 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.

Nutritional Information

Calories: 326
Fat: 11.1g (sat 6.1g,mono 2.8g,poly 0.9g)
Protein: 41.1g
Carbohydrate: 13.1g
Fiber: 0.5g
Cholesterol: 122mg
Iron: 2mg
Sodium: 320mg
Calcium: 26mg
As of today's post, 5 people gave this an average rating of 4 out of 5.
Recipe by Marge Perry, Cooking Light, May 2000

Yield: 12 servings (serving size: 1 roll)


  • 1 1/2  tablespoons  butter or stick margarine
  • 2  garlic cloves, minced
  • 1/2  teaspoon  garlic powder
  • 1  (11-ounce) can refrigerated French bread dough
  • 2  tablespoons  chopped fresh chives or green onions
  • 2  tablespoons  grated Parmesan cheese
  • Cooking spray


Preheat oven to 350°.
Melt butter in a small skillet over medium heat. Add minced garlic; sauté 30 seconds or until lightly browned. Remove from heat; stir in garlic powder.
Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until lightly browned. Serve warm.

Nutritional Information

Calories: 81 (29% from fat)
Fat: 2.6g (sat 1.3g,mono 0.8g,poly 0.4g)
Protein: 2.5g
Carbohydrate: 11.6g
Fiber: 0.0g
Cholesterol: 5mg
Iron: 0.6mg
Sodium: 185mg
Calcium: 13mg

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