Sage Chicken
This simply seared chicken is coated in a creamy sage sauce that's perfect on top of pasta, rice, or mashed potatoes. A simple under 30 minute dinner!
Servings: 4 people
Calories: 395kcal
Ingredients
- 1¾ pounds (or about 4) thin sliced boneless skinless chicken breasts or pounded to ½-¾" thickness
- kosher salt and pepper to taste
- 2 tablespoons all purpose flour
- 2 tablespoons olive oil or avocado oil
Sage Cream Sauce
- 1 tablespoon butter or olive oil
- 4 garlic cloves, minced
- ¾ cup chicken broth
- 1 tablespoon fresh sage leaves, minced, plus more for garnish
- ½ cup heavy cream*
- 1 tablespoon fresh parsley, roughly chopped
- Fresh sage for garnish
Instructions
- If buying full size chicken breasts, place them between two sheets of parchment paper and use a rolling pin or meat mallet (smooth side) to pound them out to about ½"-¾" thickness. Season both sides of chicken breasts with kosher salt and fresh pepper. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken, evenly coating. Shake off any excess.
- In a large frying pan or cast iron pan, heat 2 tablespoons of oil over medium high heat until hot, but not smoking. Add chicken breasts and sear on the first side (don't peek!) about 3-4 minutes. Check to see if it's golden brown, then flip. Cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
- In the same pan, add butter or oil (unless you have a lot of leftover oil), and melt over medium heat, scraping up some of the browned bits from the chicken. Add minced garlic and stir until softened and fragrant, about a minute. Then add chicken broth and fresh sage and bring to a simmer. Once slightly reduced (after about 2 minutes), add the heavy cream and continue to simmer until thick enough to coat your stirring spoon. This should take about 5 minutes. If it is not thickening properly, it either needs longer to simmer, a lower fat sub was used, or incorrect liquid amounts. This can be remedied with 1-2 teaspoons of flour or cornstarch mixed into the sauce until smooth.
- Taste and adjust any seasonings, adding salt and pepper as needed. Return the chicken breasts to the pan with the cream sauce and add chopped fresh parsley. Serve immediately, garnished with fresh sage leaves and parsley.
Notes
- While you can use lower fat substitutes for heavy cream, they will not thicken the same while simmering. You will need to add an extra 1-2 teaspoons of flour or cornstarch to thicken the sauce if this is the case.
- If the sauce has not thickened with heavy cream - be patient! Often it just needs to simmer for longer. Sometimes this is more than 5 minutes depending on your heat level.
- Do not use dried ground sage as a substitute! This will be too strong. It either needs to be freeze-dried leaves at ½ the amount or, if using ground, taste and adjust to your own liking.
- Use a heavy cream without carrageenan added like Organic Valley, Horizon, or some high quality store brands.
Nutrition
Serving: 1chicken breast | Calories: 395kcal | Carbohydrates: 5g | Protein: 44g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 402mg | Potassium: 787mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg