Although the name makes it sound complicated, this chicken dish comes together in under half an hour. Another bonus is that it is a one pan meal, making the clean up quick, too. I tend to choose to make this on busy weeknight days when I want something more elegant than … sandwiches. Or quesadillas made out of whatever leftovers I have in the fridge.
What is more elegant that crispy, buttery, edibile sage leaves? This chicken and sauce are a great pairing, but the sage leaves – they are AMAZING. I almost feel like the rest of the dish would just not be worth eating without the sage leaves. They’re really, really good. And this is coming from a girl who doesn’t like butter. I have yet to find another great recipe to use these buttery sage leaves in so whenever I’m craving them this is what gets made!
I often serve this with homemade spinach pasta. I like how the green pasta and green sage leaves look together. I mix the pasta dough and cut it prior to making the chicken, even the day before. The chicken and sauce is fairly hands on, so throwing some pasta in a pot is an easy way to bulk up the meal without increasing the effort very much. Some steamed veggies or a salad go great with this, too. With those browned butter sage leaves this obviously isn’t the most healthful meal, but it is not horrible in moderation and with the right sides you can end up with a quick, delicious, well balanced meal!
P.S. The sauce is reeeaaallly good mixed on pasta too, not just chicken!
Chicken in Balsamic Browned Butter SauceIngredients
- 3 chicken breasts, cut into bite sized pieces
- 4 Tbs salted butter
- 2 Tbs sage leaves (whole)
- 1 shallot, minced
- 3 Tbs balsamic vinegar
- 1/4c hot water
- Heat a non stick skillet over medium high heat. When the skillet is warm spray it with cooking spray and add half the chicken, spreading it out evenly in one layer. Cook for 2-3 without any stirring, then flip the chicken and cook on the other side another 2-3 minutes, or until cooked through. Remove the cooked chicken from the skillet and set it aside on a plate. Repeat with remaining uncooked chicken.
- In the same skillet, reduce the heat to medium low, and add the butter.
- When the butter is melted add the sage leaves. Let them cook until crisp (just a few minutes), then remove them from the pan and lay them out in a single layer.
- Add the minced shallot next, and cook, stirring, until the shallots are soft. When the shallots are soft add the balsamic vinegar and then the water. If you are making this with pasta, just scoop out some of the pasta water and add it to the pan.
- Finally, add the chicken back into the skillet stir until the chicken pieces are coated with the sauce. Serve topped with the crispy sage leaves.