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Try a New Recipe for Pan-Seared Chicken with Butter-Sage Sauce for Breakfast Menu

A picture of Pan-Seared Chicken with Butter-Sage Sauce.
Hello, meet again with Arenatani, today we will share another recipe, namely Pan-Seared Chicken with Butter-Sage Sauce which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Pan-Seared Chicken with Butter-Sage Sauce

  1. Chicken
  2. 200 g boneless, skinless chicken breast
  3. 2 tbsp neutral vegetable oil
  4. 1/2 tsp salt
  5. Pan sauce
  6. 200 ml chicken stock
  7. 20 g cold butter
  8. 5-10 fresh sage leaves
  9. To taste, Grana Padano (optional)
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Pan-Seared Chicken with Butter-Sage Sauce

  • 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.

    A picture of step 1 of Pan-Seared Chicken with Butter-Sage Sauce.

  • 2

    Heat vegetable oil in a stainless steel skillet over medium-high heat. Right before cooking, pat the chicken dry with a paper towel.

    A picture of step 2 of Pan-Seared Chicken with Butter-Sage Sauce.

    A picture of step 2 of Pan-Seared Chicken with Butter-Sage Sauce.

  • 3

    Cook the chicken for approx. 4 mins on each side, or until fully cooked through.

    A picture of step 3 of Pan-Seared Chicken with Butter-Sage Sauce.

  • 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.

    A picture of step 5 of Pan-Seared Chicken with Butter-Sage Sauce.

  • 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!

    • Well, that’s the recipe for Pan-Seared Chicken with Butter-Sage Sauce that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Pan-Seared Chicken with Butter-Sage Sauce. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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