Chicken with Butter, Sage, and Thyme

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This delicious, moist, butter, sage, and thyme chicken is perfect for a Thanksgiving feast as a substitute for turkey and to go with the traditional holiday side dishes.  It can also make a simple weeknight dinner.

Serves: 4 Prep time: 10 min. Cooking time: 20 min. Total time: 30 min.

Ingredients:

4 or 1 pound boneless, skinless chicken breasts, thinly sliced

Himalayan salt

Freshly ground pepper

¼ cup flour

2 Tbsp. butter, divided

1/3 cup fresh sage leaves, divided

1/3 cup fresh thyme, divided

½ cup low sodium chicken broth

Instructions:

 1.      Pat chicken breast dry and season both sides with salt and pepper.  Place flour in a plastic bag, add chicken breasts, seal the bag and shake to lightly coat the chicken.

2.      Add 1 Tbsp. butter to a large non-stick skillet over medium-high heat. When the butter melts add the chicken and cook 4 minutes on each side, until cooked through and lightly golden. Transfer chicken to a platter.  Cover with foil and set aside.

3.      Lower the heat to medium and add remaining butter.  When the butter is melted, add ½ the sage and ½ the thyme leaves.  Cook 2 – 3 minutes.  Top the chicken with the cooked sage and thyme leaves.

4.      Add chicken broth to the skillet.  Simmer for another 2 – 3 minutes, scraping any browned bits from the bottom of the pan.  Add salt and pepper to taste.  When the sauce is slightly thickened, return chicken to the skillet to warm through, then top with remaining fresh sage and thyme leaves.

5. Serve with your favorite holiday side dishes.  

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Nutrition Facts:

Calories: 264

Total Fat: 10 g

Total Carbohydrates: 6 g

Protein: 30 g

Equivalents: 4 lean protein and 1 Fat