A Great Brown Butter Sauce with Sage Can Elevate ANY Meal
The other night I prepared a pan fried chicken with roasted fall vegetable medley including butternut squash, potatoes and apples. The side dish was incredible and I’ve been serving it with both pork and flounder because it’s that good.
The chicken is easy to prepare. Just season and cook over medium heat with some oil and/or butter for 6 to 7 minutes per side until cooked through. Transfer the chicken to a plate, loosely cover with foil to keep warm while it rests and start your pan sauce.
Sage Brown Butter Sauce Recipe
Prep the Ingredients
- Pick all the sage leaves off their stems, throw out the stems. Finely chop the sage leaves. Chop the almonds into rough pieces.
Prepare the sauce
- Deglaze the pan you cooked the chicken in with wine or chicken stock. Reduce the liquid to an essence.
- Add the butter to the pan with the released fond (sucs) and stir. If you feel chef-like, give the pan a swirl to keep the butter moving but stirring with a wooden spoon will accomplish the same end result.
- Continue cooking for a couple/few minutes until the butter is golden brown and gives off a wonderful, nutty fragrant smell. Be careful not to overcook the butter. You want it brown, not burn.
- Add the sage, roasted almonds and white wine vinegar being careful not to let the vinegar splatter. Continue cooking for 45 seconds, taking note to keep stirring. At this point, the sauce should be smelling amazing.
- Remove the pan from the heat, taste and adjust seasoning with salt and pepper.
- Serve on top of the chicken, fish, or pork for an amazing meal.